INTRODUCING A NEW FOOD SAFETY ENGINEERING COURSE IN WINTER, 2018
Food Safety Engineering: EBS 289F, CRN # 4982
This 3 unit graduate course will focus on four key areas (a) fundamentals of food-microbe interactions and their significance for food safety; (b) advanced processing technologies; and (c) sensors and process validation. The class format will involve lectures, discussions, critical evaluation of the current literature. The grades will be assigned on the basis on projects and homework assignments. The course will focus on both experimental and analytical approaches for these systems.
Instructor: Dr. Nitin Nitin
T/R 9-10:20 a.m.
2045 Bainer Hall