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| FS 56600 - Microbial Techniques For Food Pathogens |
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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 |
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