Food Science HI567 - Food Microbiology (HnrsInd)

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.

Students must apply through CHC PATHS to add this course Prerequisites: MICROBIO 310 and concurrent registration in FOOD-SCI 566 or consent of instructor.