NUT 3107 Food Microbiology
3 units
Food and Nutrition
Faculty of Health Sciences
Principles of food microbiology for food transformation and spoilage. Applications to food production and food safety. Introduction to food microbiology techniques and testing, molecular basis for food specific food-born organisms’ detection and pathogens, shelf life, and principles of different methods of sterilization. Application of microbial cultures for food production development.
Components:
Laboratory
Lecture
Previously Offered Terms:
Fall
French Equivalent: