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Apr 16, 2024
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FDSCI 915 - Food Toxicology
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.
Credits: (2)
Note:
Two hours lec. a week.
Requisites:
Pr.: ASI 607 and 715.
When Offered:
Spring, odd years
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