An introduction to the basic principles relating to microorganisms and contaminants associated with food and fiber production. Students will gain an awareness and understanding of pathogens, contaminants, and control methods associated with fresh and processed foods while maintaining quality. The course is designed for a student interested in agriculture and food production. This course fulfills the MCC requirement for a natural science elective. Three class hours. Two lab hours. (SUNY-NS)
Course Offered Fall only
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Spring Semester 2016
Building 8, Room 312
M-F 8:45 a.m. - 4:45 p.m.