Applied Food Microbiology


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IFT100 - Applied Food Microbiology

This course emphasizes the importance of micro-organisms in production of food, spoilage of food by unwanted organisms and pathogenic micro-organisms which can cause mild sickness to fatal death of humans. It also covers the role of microbes in different types of foods like raw food, ready to cook foods and ready to eat foods. Students are introduced to various methods of growing microbes under controlled conditions with lab experiments which include counting of micro-organisms and identification of some important bacteria from variety of foods. Students learn about Canadian and USA food regulations in regard to micro-organisms. (Lectures and Labs)

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