Prerequisites: BIOL 121/MCBL 121 with a grade of “C-” or better; BIOL 121L/MCBL 121L
Description: Covers spoilage and preservation of food; food quality and indicator organisms; the role of microorganisms in the production of dairy goods and fermented beverages; food-borne pathogens and microbiological production of toxins; and classical and modern molecular methods for detection of food microorganisms.
Cross-listing: Cross-listed with MCBL 122.