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| FS 56500 - Microbial Foodborne Pathogens |
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Credit Hours: 3.00. The primary focus is to study the microbial pathogens involved with foodborne diseases. Course emphasis is on molecular and genetic basis of virulence of foodborne pathogens and host parasite interactions. Topics include incidence and source of pathogens, immune response to infection, virulence factors, and mechanism of pathogenesis of specific infectious and intoxicating foodborne bacteria, mycotoxins, viruses and parasites. Typically offered Spring (odd years).
3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture 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: Freshman: 15 - 29 hours Sophomore: 45 - 59 hours Freshman: 0 - 14 hours Sophomore: 30 - 44 hours Prerequisites: GR-FS 56500 Requisites General Requirements: ( Student Attribute: GR May not be taken concurrently. ) or ( Course or Test: BCHM Required Credits: 3.000 Minimum Grade of D- May not be taken concurrently. and Course or Test: FS 36200 Minimum Grade of D- May not be taken concurrently. ) |
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