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ANSC 5341: Food Microbiology and Safety
Microorganisms associated with food, including their roles in fermentation, spoilage, and foodborne illness. Principles and applications of food preservation, pathogen detection, and strategies to enhance food safety and quality. Graduate students will participate in guided discussion sessions with the instructor to develop a scientific review paper on a current topic in food microbiology and safety, integrating primary literature and evidence-based analysis. Taught concurrently with ANSC 4341.
- Credits
- 3
- Offered
- Spring 2027
- Campuses
- Storrs
- Requirements
- Recommended preparation: A background in general microbiology or concurrent registration in a microbiology course.
Spring 2027 sections
Taught by Mary Anne Roshni Amalaradjou.
| Section | Type | Meets | Instructor | Campus | Room | Seats |
|---|---|---|---|---|---|---|
| 001 | LEC | 10:10AM - 11:00AM / MoWeFr | Mary Anne Roshni Amalaradjou | Storrs | WITE 209 | 4 of 5 open |
Seats as of Nov 12, 2026. HuskyScheduler shows live seats when you search.