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| FS 55301 - Food Microbiology |
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Credit Hours: 1.00. Principles and applications of the microbiology of foods. Focuses on many of the important conditions that may lead to foodborne illness and food spoilage. Structured in three main sections related to foodborne hazards: 1) identification, 2) control and prevention, and 3) detection. Class meets weeks 1-5. Typically offered Spring.
1.000 Credit hours Syllabus Available 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 Learning Outcomes: Upon completion of this course, student should be able: 1. To identify the major components of food that affect microbial growth. 2. To explain major foodborne pathogens and under what conditions they thrive. 3. To use microbiological information and molecular techniques to solve practical problems of the food industry. |
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