Food Science 567 - Food Microbiology
Fall
2018
01
3.00
Lynne McLandsborough
M W 11:15AM 12:05PM
UMass Amherst
74468
Flint Laboratory room 105
lm@foodsci.umass.edu
74501
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.
Open to Seniors and Graduate students only. Students should have completed an organic chemistry class (Chem 261 or Chem 250)
Multiple required components--lab and/or discussion section. To register, submit requests for all components simultaneously.