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AEM 445: Food Microbiology

Course Description

The relationships of microorganisms to food-borne illness and intoxications, microbial food safety and food quality, food spoilage, food preservation and bio-processing. The emerging food preservation and technologies and predictive microbiology will be introduced.

Pre-requisite Courses

These courses must be taken before taking AEM 445:

  • Course subject: AEM
  • Course number: 445
  • Credit hours: 3
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