|42-242 Introduction to Food Microbiology S,W(3-0)|
An introduction to the major groups of microorganisms important in foods including sources of contamination during production, processing and storage of foods, microbial spoilage of food, food-borne illness, and food fermentations. Evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods. This course may not be taken for credit by students in specialized honours food science. Offered through distance education format only.
|1998-99 Undergraduate Calendar|