AG N139 — Introduction to Food Microbiology (NC)
This course is an introduction to the principles of food microbiology and food safety. The course investigates the beneficial and harmful effects of microorganisms on food, and includes a survey of the types of microbes found in various types of food, as well as methods for their detection. Evaluation of methods of microbial control and mechanisms of disease of important food microorganisms, as well as sources of food contamination, are presented. An examination of the implementation and effectiveness of food safety programs is also covered.