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Hazard Analysis and Critical Control Points (HACCP)
FDSCTE 4410 Teaches the basics of HACCP. Upon completion of the course, students will understand ... Procedures), pre-HACCP steps and the Seven Principles of HACCP. The students will select a food processing ...
Advanced Food Microbiology
microorganisms. Prereq: 5536 (636.01) and Micrbio 4100 (520), or permission of instructor. Not open to students ... graduate student coordinator about when this class will be offered. Graduate 2.0 7536 Advanced Microbiology ...
Food Microbiology Lecture
FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food ... open to students with credit for 636.01 or Micrbio 5536 (Micrbiol 636.01). Cross-listed in ...
FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that ...
standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. While subject to ...
Interim Chair Named for Food Science and Technology
Research and Development Center, with joint appointments in Endocrinology in the Department of Internal ... stakeholders to increase state, national, and international presence. Work with other department chairs and ...
Food Colors and Pigments
Grad standing, or permission of instructor. Not open to students with credit for 724. While subject to ...
Instrumental Analysis II Molecular and Spectral Analysis Techniques
instructor. Not open to students with credit for 833. While subject to change, this class is typically offered ...
Food Safety and Public Health
Prereq: Micrbio 4000 or 4100, or permission of instructor. Not open to students with credit for PubHEHS ...
understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students ...