Principal microbiological agents responsible for food-borne diseases: their classification, physiology, epidemiology, pathogenesis, identification, and control and case histories.

With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods.

With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods.

Topics include: unit conversion, mass and energy balance, fluid flow, heat transfer, refrigeration, evaporation, drying.

Not available at this time

Not available at this time

Not available at this time

Research on problems not related to thesis.

Research on problems not related to thesis.

Not available at this time