Food Science (FOOD)
  Department of Chemistry
Faculty of Science
  FOOD 3005 [0.5 credit]
  Food Microbiology
  Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods.
  Pre-requisite: 
BIOL 2303.
  Lectures three hours a week, laboratory three hours a week.