Food Science 567 - Food Microbiology

Fall
2023
01
3.00
Matthew Moore

M W F 12:20PM 1:10PM

UMass Amherst
78235
Holdsworth Hall room 305
mdmoore@foodsci.umass.edu
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)

Permission is required for interchange registration during the add/drop period only.
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