Food Science HI567 - Food Microbiology (HnrsInd)

Fall
2020
01
2.00
F 1:00AM 1:00AM
UMass Amherst
60386
Fully Remote Class
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.
Varies from 1 to 2 credits
Permission is required for interchange registration during the add/drop period only.
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