FS 566: Microbial Techniques For Food Pathogens

0 or 2 credits

Spring 2025 Laboratory Distance Learning Upper Division
Data from
Spring 2025
last updated 3/29/2025

Molecular biology, immunochemistry and tissue culture-based rapid and automated techniques currently used for detection and identification of foodborne pathogens. The techniques include metabolic fingerprinting identification system, enzyme immunoassay and dot blotting, lateral flow assay, polymerase chain reaction, genomic fingerprinting, cytotoxicity assays, and selected biosensor tools. Laboratory experiments are scheduled for four hours, with up to two additional hours of arranged time. Offered in even-numbered years. (Weeks 6-16).

Course FS 566 from Purdue University - West Lafayette.

Prerequisites

Restrictions

NOFreshmen (15-29 credits), Sophomores (45-59 credits), Freshmen (0-14 credits)...show more

GPA by professor

No grades available

No grades available

No grades available

T

Arun K Bhunia

001
9:30 am
Lab
R

Arun K Bhunia

001
9:30 am
Lab

Community

Have something to say?

BoilerCoursesis an unofficial catalog for Purdue courses
made by Purdue students.
FS 566: Microbial Techniques For Food Pathogens