Food Science 466 - Nutritional Microbiology
Spring
2017
01
4.00
David Sela
TU TH 10:00AM 11:15AM
UMass Amherst
17904
With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods.
This course is open to Human Nutrition and Food Science majors only Students should have taken organic chemistry (Chem 262 or equivalent) or be taking it concurrently
Multiple required components--lab and/or discussion section. To register, submit requests for all components simultaneously.