Laboratory exercises emphasize quality control and experimental approaches to food microbiology. Labs teach basic culture methods, in addition to chemical, immunological, and molecular techniques employed for the microbiological analysis of foods. Prerequisites: MICROBIO 312 and concurrent registration in FOOD-SCI 567 or consent of instructor.

Laboratory exercises emphasizing chemical, physical, and biological changes in foods, during processing and storage. Prerequisites: concurrent enrollment in FOOD-SCI 541 and consent of instructor.

Chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals, colors, flavors), direct food additives (e.g. preservatives, texture modifiers and stabilizers, colors, flavors), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens, etc.

This course will provide an overview of food quality assurance and food safety regulation while training students to obtain quality control FDA-recognized training certificates. Upon successful completion of the course, students will obtain FSPCA Qualified Individual Certifications.

This course will provide an overview of food quality assurance and food safety regulation while training students to obtain quality control FDA-recognized training certificates. Upon successful completion of the course, students will obtain FSPCA Qualified Individual Certifications.

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Not available at this time

Not available at this time

Not available at this time

Not available at this time