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ANSC 350 Food-Borne Pathogens (3 credits)

Offered by: Animal Science (Agricultural & Environmental Sciences)

Overview

Animal Science : Exploration of the taxonomy, characteristics, epidemiology, mechanisms of pathogenicity, disease, incidence, and factors affecting the survival and growth of pathogenic microorganisms in foods of animal origin; principles of detection, prevention and control of food-borne pathogens (bacteria, fungi, protozoa, helminths, viruses).

Terms: Winter 2014

Instructors: Martin Chénier (Winter)

  • Winter
  • Prerequisite: MICR 230 or LSCI 230, or permission of instructor