FOOD 3240

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. This course is the same as FOOD*3230, without the laboratory component. [Restriction(s): FOOD*2420, FOOD*3230. Not available to students registered in BSC.FOOD or BSC.FOOD:C majors.][Department(s): Department of Food Science]