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141.311 Food Technology 5: Food Microbiology and Safety (15 credits)
A project-based course aimed at providing the skills and knowledge to select appropriate food processing, storage and testing methods necessary to understand the growth and control of microorganisms to ensure food safety and quality. Specific components of food analysis and risk assessment will be applied to develop analytical and problem solving skills in an industry relevant scenario.
One of 280.201,141.222, 162.212 or 162.214
General Prerequisite: At least 45 credits from 200 level.
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