Food Microbiology

Semester: 
Fall
Year: 
2016
Subject Name: 
Food Science
Course Number: 
567
Institution: 
UMass Amherst
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.
Comments: 
Open to Seniors and Graduate students only. Students should have completed an organic chemistry class (Chem 261 or Chem 250)
Linked Course: 
Multiple required components--lab and/or discussion section. To register, submit requests for all components simultaneously.
Instructor Permission: 
Permission is required for interchange registration during the add/drop period only.
Crosslisted Section ID: 
82186
Schedule #: 
77569

Course Sections

Food Microbiology
Sect # Credits Instructor(s) Instructor Email Meeting Times Location
01 3.0 Lynne McLandsborough M W 1:25PM 2:15PM