Food Science HI567 - Food Microbiology (HnrsInd)

Fall
2021
01
2.00

F 1:00AM 1:00AM

UMass Amherst
14624
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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