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Food preservation, spoilage, poisoning and modern concepts in quality assurance programs are studied. The aim is to understand factors governing microbial changes in foods. Problem solving in the food industry is emphasized. Laboratory work will reflect current practices in quality control and testing.
Dr. B.J. Butler. Midterm (15%), short report (5%), final (45%), lab component (30%), "swing marks (5%). All exam questions are written.
Added by Anonymous on 2012-01-06 01:04:48