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4341. Food Microbiology and Safety

3.00 credits

Prerequisites: Biology 1107; open to junior or higher. Recommended preparation: A one semester course in organic chemistry.

Grading Basis: Graded

Current topics in food safety will be discussed, with special emphasis on microbial and chemical contamination of food. Specific topics including the safety of natural versus synthetic chemicals, food additives, irradiation and other practices, basic microbiology and toxicology, current regulatory practices and risk assessment will also be included. The Hazard Analysis Critical Control Points (HACCP) approach to food safety will be discussed.

Last Refreshed: 28-NOV-23 AM
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Term Campus Instruction Mode Instructor Section Session Schedule Location Enrollment Notes
Spring 2024 Storrs In Person Amalaradjou, Mary 001 Reg MoWeFr 10:10am‑11:00am
WITE 209 32/50