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FDSCI 600 - Food Microbiology

Credits: 2

This course deals with the isolation, identification, enumeration, and characterization of bacteria, yeasts, molds and other microbes associated with foods and food processing. Effects of physical and chemical agents on micro-organisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne diseases will be discussed.

Requisites:
Prerequisite: BIOL 455.

Typically Offered
Fall


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