CHEM 511/5211 - Applied Food Microbiology (3 cr.)
Description
This course consists of two lectures and one laboratory session per week. It is designed to train students on different aspects of food microbiology. It focuses on the biology and practical aspects of both pathogenic microorganisms and useful industrial bacteria associated with foodstuffs. The course also considers topics on food preservation regimes and laboratory methods for the detection of various food-born bacteria. Much emphasis is being placed on practical training via extensive laboratory classes planned in this course. This training involves practical work on both classical and modern methodologies in food microbiology.
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