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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 |
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