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Overview

Food Science : Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products.

Terms: Fall 2024

Instructors: Somerville, Vincent; Feng, Zhixuan (Fall)

• Fall

• Prerequisite: MICR 230 or LSCI 230 or permission of instructor.

• Restriction: Not open to students who have completed MICR 442.