MICR 6070 - Food and Dairy Micro

Institution:

Clemson University

Subject:

Microbiology

Description:

Physical-chemical factors limiting survival and growth of microorganisms during processing and manufacturing of food and dairy products. Standard methods for enumerating and identifying indicator bacteria, yeasts, molds, and microbes producing food and food-borne illness. Starter cultures, fungal toxins, microbial cell injury and standards for food and dairy products. Students are expected to have completed coursework in introductory microbiology; and either biochemistry or organic chemistry before enrolling in this course. Coreq: MICR 6071.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.clemson.edu

Phone Number:

(864) 656-4636

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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