Basic Information
Physiology of Food and Water-born Pathogens# Bacteria, Molds And Viruses. Characterization of Pathogenicity and Virulence Factors# Attachment, Invasion, Growth and Survival Within Host Cells. Reasons For Emergence of New Pathogens and Re-emergence of Known Microoranisms As Humman Pathogens. Detection and Identification of Pathogens And Their Toxins# Conventional Vs. New Molecular Methods. Antimicrobial Agents# Mode of Action and Resistance. Risk Assessment and Predictive Modeling.
Faculty: Biotechnology and Food Engineering
|Undergraduate Studies
|Graduate Studies
Pre-required courses
(64405 - Food Microbiology and 64419 - General Microbiology and 134082 - Molecular Biology and 134121 - Microbiology and Virology) or 64507 - Molecular Biotechnology or 64509 - Process Biotechnology
Course with no extra credit
Semestrial Information
Weekly Hours
2 Academic Credit • 2 Lecture Hours
Responsible(s)
Sima Yaron
Notes
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קבוצה 77 סגורה לסיניים בלבד.
Registration Groups
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Weekly Hours
2 Academic Credit • 2 Lecture Hours
Responsible(s)
Sima Yaron
Registration Groups
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Weekly Hours
2 Academic Credit • 2 Lecture Hours
Responsible(s)
Ka Yin Leung
Registration Groups
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