Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 2 only
Weekly hours: 3 Lecture hours and 3 Practicum/Lab hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences

Detailed examination of microorganisms and their relationship to the food supply and public safety. Theory of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes.

Prerequisite(s): FABS 212 or BMSC 210
Note: Offered in alternate years. Students with credit for FAMS 425 will not receive credit for FABS 325

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