NU FS 361
Food Microbiology
Fall 2020
Topics
- Food Safety programs – HACCP/Preventative Control Programs according to the Food Safety Enhancement Program of CFIA. practical situations
Fall 2019
Topics
- Microbiology of muscle foods and muscle food products. Microbiology of eggs and egg products, fruits and vegetables
Sources
- Course catalogue ↗2026–2027
- 2013-Fall-NU-FS-361-LECTURE-A1 ↗2013
- 2014-Fall-NU-FS-361-LECTURE-A1 ↗2014
- 2015-Fall-NU-FS-361-LECTURE-A1 ↗2015
- 2016-Fall-NU-FS-361-LECTURE-A1 ↗2016
- 2017-Fall-NU-FS-361-LECTURE-A1 ↗2017
- 2018-Fall-NU-FS-361-LECTURE-A1 ↗2018
- 2019-Fall-NU-FS-363-LECTURE-A1 ↗2019
- 2019-Fall-NU-FS-361-LECTURE-A1 ↗2019
- 2020-Fall-NU-FS-363-LECTURE-A1 ↗2020
- 2020-Fall-NU-FS-361-LECTURE-A1 ↗2020
- No textbook required according to this source. Additional readings are supplied through the course LMS. Partial automated extraction.
- No textbook required according to this source. Partial automated extraction.