FOOD 3230

Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications are discussed in this course. Intrinsic and extrinsic factors and their relationship to microbial growth, control of microorganisms by food processing and application of Hazard Analysis Critical Control Points (HACCP) programs are also discussed. Laboratory classes will provide experience in microbiological techniques, sampling and basic genetic engineering. [Restriction(s): FOOD*2420, FOOD*3240 Restricted to students in BSCH.FOOD, FOOD:C, MICR, MICR:C and BASC.AHN majors.][Department(s): Department of Food Science]