Detailed examination of microorganisms and their relationship to the food supply and public safety. Theory of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes. Weekly hours: 3 Lecture hours and 3 Practicum/Lab hoursPrerequisite(s): FABS 212 or BMSC 210 Note: Offered in alternate years. Students with credit for FAMS 425 will not receive credit for FABS 325 Note: This course is mutually exclusive with APMC 825.3. This course cannot be taken for credit after previously taking APMC 825.3.
Detailed examination of microorganisms and their relationship to the food supply and public safety. Theory of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes. Weekly hours: 3 Lecture hours and 3 Practicum/Lab hoursPrerequisite(s): FABS 212 or BMSC 210 Note: Offered in alternate years. Students with credit for FAMS 425 will not receive credit for FABS 325 Note: This course is mutually exclusive with APMC 825.3. This course cannot be taken for credit after previously taking APMC 825.3.
