The following topics will be explored: important groups of microorganisms associated with food spoilage; food fermentations, food infections, and intoxications; intrinsic and extrinsic factors of food and their relationship to microbial growth; control of microorganisms by food processing; laboratory skills in food microbiology.
Credit Weight:
0.5
Prerequisite(s):
Biology 2711
Offering:
3-3; or 3-3
Notes:
An additional fee (see Miscellaneous Fees) is required for this course. A limited enrolment course.
Course Classifications:
Type C: Engineering, Mathematical and Natural Sciences