This course provides a detailed examination of microorganisms and their relationship to the food supply and public safety. Theoretical coverage of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories (with permission) emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 212.3 or BMSC 210.3 or permission of the instructor. Note(s): Offered in alternate years. This course is mutually exclusive with FABS 325.3.This course cannot be taken for credit after previously taking FABS 325.3.
This course provides a detailed examination of microorganisms and their relationship to the food supply and public safety. Theoretical coverage of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories (with permission) emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes. Weekly hours: 3 Lecture hoursPrerequisite(s): FABS 212.3 or BMSC 210.3 or permission of the instructor. Note(s): Offered in alternate years. This course is mutually exclusive with FABS 325.3.This course cannot be taken for credit after previously taking FABS 325.3.
