|
|||
FDSCI 915 - Food ToxicologyCredits: 2This 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
|
|||
All catalogs © 2024 Kansas State University. Powered by the Acalog™ Academic Catalog Management System™ (ACMS™).
|