FDSCI 607 - Food Microbiology

Credits: 4

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.

Note:
Two hours lecture and two two-hour labs a week.

Requisites:
Prerequisite: BIOL 455.

Typically Offered
Fall


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