|
Divisions of the Department:
Food Microbiology, Food chemistry, Food safety control, Food toxicology
LEVEL OF COURSES
HELD:
B.S,
M.S, Ph.D
SUBJECT TAUGHT TO STUDENTS ON
FOLLOWING COURSES:
Pharmacy, Nutritional Sciences
Facilities:
Educational laboratories:
Microbiology of Food, Chemical laboratory for food products
Research Center:
Food technology laboratory
AREAS OF RESEARCH:
Detection and assay of toxic agents in foods and beverages, bread production and
decrease of eastes, control of food spoilage
|
