HUSC4470 — Food Microbiology
A study of the role of microorganisms in food processing and preservation; regulation of microorganisms to prevent food spoilage and foodborne illness and maintain food quality; and role of microorganisms in health promotion. Lecture: Lecture 3 hours per week. Laboratory: Laboratory 3 hours per week.
Prerequisites: BIOL1455, BIOL1014, CHEM1430, CHEM1440