Subject: Applied Microbiology
Credit units: 3
Offered: Either Term 1 or Term 2
Weekly hours: 3 Lecture hours
College: Graduate and Postdoc Studies
Department: Food and Bioproduct Sciences

This course provides a detailed examination of microorganisms and their relationship to the food supply and public safety. Theoretical coverage of how intrinsic and extrinsic factors, which govern microbial proliferation in foods, affect food spoilage, food preservation and disease. Laboratories (with permission) emphasize methods and techniques for isolating, enumerating, and identifying important food-borne microbes.

Prerequisite(s): FABS 212.3 or BMSC 210.3 or permission of the instructor.
Note(s): This course is mutually exclusive with FABS 325.3. This course cannot be taken for credit after previously taking FABS 325.3.

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