Applied Food Microbiology credit:

3 Hours

Explores experimental methods for studying microbial food safety, quality, and fermentation. Introduces basic microbiology techniques and uses them to study how to detect and control spoilage microorganisms and potential foodborne pathogens. Conduct and experimentally track the progress of classic food fermentations. 3 undergraduate hours. 3 graduate hours. Prerequisite: MCB 100 and credit or concurrent enrollment in FSHN 471 .