BIOL 213 - Introduction to Food and Water Microbiology

3 lecture hours, no lab hours, 3 credit hours
An introduction to the principles, identification, and detection of food and water borne pathogens, food spoilage, processing, and preservation. Includes a survey of microbe groups found in foods related to illness, intoxication, general food processing, quality control, and their role in health promotion and federal food-processing regulations. Students will become familiar with the techniques used to research, regulate, and control the microorganisms found in food and water. Prerequisite(s): BIOL 141. Course/Lab Fee $30