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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).
0.000 OR 2.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, 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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