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Nov 26, 2024
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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.
Repeat for Credit
Y
Requisites
Prerequisite: ASI 607 and ASI 715.
Typically Offered
Spring-Odd Years
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