BE 870 - Engineering Methods for Food Safety

Institution:

Michigan State University

Subject:

Description:

Semester: Fall of every year Credits:Total Credits: 3 Lecture/Recitation/Discussion Hours: 3 3(3-0) Recommended Background: Undergraduate degree in engineering and/or a functional knowledge of calculus, food microbiology, and basic principles of food engineering. Description: Engineering methods for ensuring the safety of processed food products. Emphasis on meeting government regulations for thermal processing and safety of commercially processed products. Predictive models for microbial growth, survival, and inactivation. Applying experimental data and mathematical models for process validation. Statistical methods for process variability, as related to food safety. Effective Dates: FALL 2005 - Open

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.msu.edu

Phone Number:

(517) 355-1855

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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