IMCB04H3 Food Microbiology

An introduction through theory and laboratory work to microorganisms of importance to the food and dairy industries. Quality control of raw materials and finished products, microbial metabolism, food and drug regulations and guidelines, theory of Good Manufacturing Practice for food manufacturers and Hazard Analysis and Critical Control Point Programs (HACCP). Limited to students in the Joint Program in Applied Microbiology.

Prerequisite: 
Breadth Requirements: 
Natural Sciences