FDSCI 607 - Food Microbiology

This course deals with the identification, enumeration and characterization of bacteria, yeast and mold associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne diseases will be discussed.

Credits: (4)

Note
Two hours lec. and two two-hour labs a week.

Requisites
Pr.: BIOL 455.

When Offered
I

Print-Friendly Page

Add to Catalog Portfolio.

Close Window