Description

:Basic concepts of food microbiology, including food as a growth medium, natural microflora and food spoilage. Methods of detection and control of microorganisms responsible for food spoilage and foodborne illness. Microbiological processing and spoilage of the main types of foods. Use of fermentative microbial flora in food preservation and processing. Good practices in food processing, and food hygiene and safety. Current trends in the food industry.

Course Component: Laboratory

Posting limited to:

Professeur à temps-partiel régulier / Regular Part-Time Professor

Date Posted (YYYY/MM/DD):

2026/06/02

Applications must be received BEFORE (YYYY/MM/DD):

2026/07/03

Expected Enrolment:

24

Approval date:

2026/06/02

Number of credits:

1.5

Work Hours:

48

Hourly Rate:

Théorie appliquée / Applied Theory: $111.12 (2024-2025)

The academic yea...