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Introduction to Food Microbiology

Description

An introduction to the major groups of microorganisms important in foods is presented in this course, including microbial spoilage of food, food-borne illness, and food fermentations. Sources of contamination during production, processing and storage of foods and evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods are discussed. Note: This course may be taken individually or as a part of a certificate program.    
 

 

Overview

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  • Institution: University of Guelph
  • Level: University
  • Language: English
  • Course Code: FOOD2420
  • Delivery Method: Entièrement en ligne/à distance

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