NYU Steinhardt

Food Microbiology and Sanitation

  • Course Number: NUTR-UE 1023
  • Hours: 45
  • Units: 3
  • Description: Food safety, processing, & regulatory issues related to the role of microorganisms in food processing & preservation. The use of Hazard Analysis Critical Control Points (HACCP) to prevent contamination of food, equipment, & personnel.
  • Old Course Number: E33.1023