MIC430

036423

Food microbiology and biotechnology course will provide an introduction to the microorganisms of importance in foods, both beneficial and harmful, and application of biotechnology in foods. The focus of this course will be on microorganisms and other agents causing foodborne illnesses, the use of microorganisms in food production, role of regulatory agencies in foodborne outbreak investigations, and detection and prevention of food spoilage and pathogenic organisms using various methods including those from chemistry, biochemistry and molecular biology. The practical difficulties of how the knowledge gained from research studies can be applied to a variety of fields in food microbiology and technology will be explored. The course will consist of a mixture of lectures by the instructor/guest lecturers, and presentation and subsequent group discussions of assigned readings.

GRD - Regular Grades A, B, C, D, E

Undergraduate

ANS 380.

MIC530