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.
Dates: July 13 - August 7, 2020
Please contact the instructor for information about this course.
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|NFS 114 OL1||Nutrition and Food Sciences: Human Health in the Food Syst (online)|
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|NFS 143 OL1||Nutrition and Food Sciences: Nutrition in the Life Cycle (online)||to||N/A||See Notes||3||61270|
|NFS 198 Z1||Nutrition and Food Sciences: Undergraduate Research (online)||to||N/A||See Notes||1 - 18||61651|
|NFS 243 OL1||Nutrition and Food Sciences: Advanced Nutrition (online)||to||N/A||See Notes||3||61205|
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