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Dec 07, 2025
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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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