Prerequisites: BIOL 005C; MATH 007B or MATH 009B or MATH 09HB; PHYS 002C or PHYS 02HC; PHYS 02LC or PHYS 02HLC; BCH 100 or BCH 110A or BCH 110HA; STAT 010; or consent of instructor
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.