Covers microorganisms that cause food spoilage, food infections and intoxications. Students will learn about various fermentation processes, intrinsic and extrinsic factors and their effects on microbial activities, including industrial applications of microorganisms in food production. Examines selected quantitative analysis of food by chemical, physical and instrumental means.

Prerequisite(s): Foods and Nutrition 2350A/B. Registration in the Food Science and Technology module or by permission of the Division.

Extra Information: 3 lecture hours, 3 laboratory hours.