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Dec 08, 2025
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FDSCI 607 - Food MicrobiologyCredits: (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.
When Offered
Fall
UGE course
No
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