Principles of Food Microbiology

Catalog description

This course introduces students to various aspects of food microbiology, organisms associated naturally with foods and those responsible for spoilage. The role and significance of food microorganisms including food pathogens are discussed. Additionally, students investigate various sources of contamination and the influence of food formulation and processing on microbial growth. Control techniques and methodology to detect and enumerate microorganisms in food products are studied. Prerequisite(s): BIO2201 , BIO2206 , Corequisite: FSC3065 , junior status. Offered at Charlotte 3 Semester Credits