Course Description
Laboratory experience to complement FS/MB 405. Skills in detecting and quantitating microorganisms and their toxins in foods. Application of colony and direct microscopic counts, most probable numbers, enzyme immunoassays, nucleic acid probes and computer modeling are used to understand the numbers and types of microorganisms or microbial end products in foods. Laboratory safety and oral and written reports are emphasized.
Spring 2025
Instructors
Meeting Patterns
Classes Start:
January 6, 2025
Classes End:
April 22, 2025
Location:
00114 Schaub Food Science Bui
Class Days:
M
Class Start Time:
12:50pm
Class End Time:
1:40pm
Class Type:
Lecture
Credits:
1.00
Restrictions:
Prerequisite: MB 351 and Corequisite: FS 405 or FS 505 R: Food Sci, Nutrition Sci, or Bioprocessing Sci majors only
