ANTH 4341 - Food Microbiology and Safety

Institution:

University of Connecticut

Subject:

Description:

(224) Second semester. Three credits. Prerequisite: BIOL 1107; open to juniors or higher. A one semester course in organic chemistry is recommended. Venkitanarayanan Current topics in food safety will be discussed, with special emphasis on microbial and chemical contamination of food. Specific topics including the safety of natural versus synthetic chemicals, food additives, irradiation and other practices, basic microbiology and toxicology, current regulatory practices and risk assessment will also be included. The Hazard Analysis Critical Control Points (HACCP) approach to food safety will be discussed.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uconn.edu

Phone Number:

(860) 486-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.