FOOD 2420

An introduction to the major groups of microorganisms important in foods is presented in this course, including microbial spoilage of food, food-borne illness, and food fermentations. Sources of contamination during production, processing and storage of foods and evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods are discussed. [Offering(s): Offered through Distance Education format only.][Restriction(s): FOOD*3230, FOOD*3240. Not available to students registered in BBRM.FIM, BBRM.FIM:C, BSC.FOOD or BSC.FOOD:C majors.][Department(s): Department of Food Science]