AG 23304 - Food Microbiology

This course is organized as an introduction to food microbiology. Undergraduate students will learn the characteristics of microbial growth, intrinsic and extrinsic factors and their relationship to microbial growth; the principles of food fermentation and the role of beneficial microbes; the role of microorganisms and food spoilage; pathogenic microorganisms, infection and intoxication, mycotoxin, viruses and parasites; the principles to control microbial growth; as well as qualitative and quantitative microbiological analysis.

Offered: Spring

Semester Hours: 4