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