FCSC 460B Food and Industrial Microbiol
460. FOOD AND INDUSTRIAL MICROBIOLOGY
(Credit, 4 hours) (Lec., 1 hour; Lab
3 hours). Industrial uses and pathogenic effects
of yeast, molds, and bacteria. Commercial
production of yeast, yeast products, bakerís
yeast, and alcohol production. Citric acid
enzymes and soy source production. Food
spoilage, food infection, and food poisoning.
Lactic acid bacteria, fermented foods of plant
origin, principles of vinegar production,
butanol-acetone fermentation, waste water
treatment, and microbial preservatives.