Food Microbiology

Catalog description

A study of environmental factors affecting the growth, activity, and destruction of microorganisms in food; principles of food spoilage; preservation of foods, including basic methods and their application to foods; food-borne intoxications and infections; indicator organisms; sanitation and microbiological standards in foods. Laboratory instruction includes quality control methods, sampling methods, techniques to identify important microorganisms in foods, and data interpretation and analysis. Lect. 2, Lab 4. Prerequisite: MIC 230 . Offered Spring.