Food Science 567 - Food Microbiology

Principles of microbiology applied to food manufacture. Emphasis on influence of food formulation and processing on microbial growth, methodology to detect organisms in foods, design of industrial HACCP programs, and causative agents of food-borne illness. Prerequisites: MICROBIO 310 and concurrent registration in FOOD-SCI 566 or consent of instructor.

Students should have completed an organic chemistry class (Chem 261 or Chem 250)