BMS 575 - Food Microbiology
(4 cr.) This applied course in microbiology is concerned with the microorganisms involved in the manufacture and spoilage of foods. Major pathogens that may be transmitted via foods are discussed. Laboratory stresses both identification of food-associated organisms and standard microbiological procedures used to determine the quality and safety of foods. Upper-level undergraduates may take course with permission. Every Year, Summer

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