NFS 445 - Food Microbiology

Units: 3
When Offered: Fall
This course covers the nature, physiology, and interactions of microorganisms in foods including foodborne diseases, effects of food processing on the microflora of foods, food preservation, food spoilage, and foods produced by microorganisms. Analytical techniques in detecting and quantitating microorganisms and their toxins in foods will be
practiced.
Prerequisite(s): BIO 205 and NFS 101