FERM 6100 - Food Contamination, Safety, and Regulation

3 credit hours

Prerequisites: FERM 1000, BIOL 1120/1121, BIOL 2230/2231, and CHEM 3530/3531. Current research in the study of the quality, safety characteristics, and health implications of processed, minimally processed, and raw foods. Topics include novel food processing technologies and microbial detection tools.

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