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Detailed Course Information

 

Fall 2015
Mar 28, 2024
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Information Select the desired Level or Schedule Type to find available classes for the course.

FS 56600 - Microbial Techniques For Food Pathogens
Credit Hours: 2.00. Molecular biology, immunochemistry and tissue culture-based rapid and automated techniques currently used for detection and identification of foodborne pathogens. The techniques include metabolic fingerprinting identification system, enzyme immunoassay and dot blotting, lateral flow assay, polymerase chain reaction, genomic fingerprinting, cytotoxicity assays, and selected biosensor tools. Laboratory experiments are scheduled for four hours, with up to two additional hours of arranged time. Offered in even-numbered years. (Weeks 6-16). Typically offered Spring.
2.000 Credit hours

Levels: Undergraduate, Graduate, Professional
Schedule Types: Laboratory

Offered By: College of Agriculture
Department: Department of Food Science

Course Attributes:
Upper Division

May be offered at any of the following campuses:     
      West Lafayette


Restrictions:
May not be enrolled as the following Classifications:     
      Sophomore: 45 - 59 hours
      Sophomore: 30 - 44 hours
      Freshman: 0 - 14 hours
      Freshman: 15 - 29 hours

Prerequisites:
GR-FS 56600 Requisites

General Requirements:

Student Attribute: GR
May not be taken concurrently.  )
or
Course or Test: BIOL 22100
Minimum Grade of D-
May not be taken concurrently.  )
or
Course or Test: BIOL 43900
Minimum Grade of D-
May not be taken concurrently.  )
or
Course or Test: FS 36300
Minimum Grade of D-
May not be taken concurrently. )


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