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 is a Natural Science course. Three class hours. Two lab hours.
Use links below to see if this course is offered:
Spring Semester 2014
Summer Session 2014