42-323 Food Microbiology F(3-3) [0.75] |
Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications. Intrinsic and extrinsic factors and their relationship to microbial growth. Control of microorganisms by food processing. |
Prerequisites: 65-203. |
Course Profile |
1998-99 Undergraduate Calendar |
Last revised: May 31, 1998.