— Food Microbiology

Prerequisites & course information

Course Description: Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameters of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry. Learning Activities: Lecture 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE); Quantitative Literacy (QL); Visual Literacy (VL). Learning Activities: Lecture 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE); Quantitative Literacy (QL); Visual Literacy (VL).