FDSCI 915 - Food Toxicology

Credits: 2

This course deals with the study of occurrence, detection, and control of microbial toxins and chemical toxins in fresh and processed foods. The genetics, physiology, and mechanisms of toxin production by microbial cells and the chemistry, formation, and interactions of chemical toxins with food systems during food processing will be addressed.

Note:
Two hours lecture a week.

Requisites:
Prerequisite: ASI 607 and ASI 715.

Typically Offered
Spring, odd years


View the Summer 2018 Course Schedule

View the Fall 2018 Course Schedule

View the Spring 2018 Course Schedule




Print-Friendly Page.Print-Friendly Page