Aug 09, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

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FS 3218 - Food Microbiology


This course deals with characteristics of microorganisms found in foods, their enumeration by cultural and rapid methods, and control by preservation methods. Spoilage, traditional food fermentations, and production of ingredients by fermentation are discussed. Skills in sterile laboratory technique are developed.

Prerequisite(s): BY 3002 - General Microbiology .

3 hours Lecture and 3 hours Laboratory
4 credits



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