This unit is designed to give graduate students a solid background in the role of micro-organisms in the production, spoilage and safety of foods. It provides students with an understanding of basic microbiology including microbial structure and function, and details the factors affecting microbial growth and survival in foods. The students are introduced to the concepts and principles or risk assessment and food safety strategies for the control of microbial contamination. There is a strong hands-on laboratory component. -- Course Website
Instructor: Steven Munyard
Prerequisites: restricted to students enrolled in the Master of Food Science
