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Apr 27, 2024
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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:
Fall
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