Course Description: Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food. Prerequisite: NFS 153 or Instructor permission. Co-requisite: NFS 213.
|TR||11:40 - 12:55||STAFFORD HALL 101|
Instructor(s): Todd Jay Pritchard
Meeting Dates: 28 Aug 2017 - 08 Dec 2017