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This course will introduce food microbiology, including factors affecting growth, intrinsic and extrinsic parameters, food preservation, processing and commodity microbiology. It will also examine current provincial legislation dealing with food and food premises. The provisions will be examined in detail, especially as they relate to the protection of foods. Particular emphasis will be applied to high-risk foods such as meat, milk, and dairy products.
Weekly Contact: Lab: 0.5 hrs. Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1