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Food Microbiology

Course Code BI-208
Lecture hours per week 3
Lab hours per week 3
Course Availability: Open
Description: This theory and lab course introduces students to microorganisms of importance to the food and dairy industries. Emphasis is on quality control of raw materials and finished products, microbial metabolism, established food and drug regulations and guidelines, theory of good manufacturing practice for food manufacturers and Hazard analysis and critical control point programs (HACCP) Field assignments and applications assist the student in applying the theory.