SAFE 5373. Food Safety and Regulation. 3 Hours.
Students examine the principles of food microbiology with emphasis on microbial growth, foodborne hazards, safety interventions, and regulatory considerations in food safety, production, and processing. Topics may include food spoilage, fermentation, sanitation, product labeling, and the role of industry standards and governmental policies in ensuring product quality and consumer protection.
Prerequisite: Graduate Standing.
