FABS 212
Agrifood and Resources Microbiology
An introduction to the general biology of microorganisms with emphasis on those of agrifood, economic and environmental importance. Topics include microbial morphology, metabolism, growth and genetics; infectious disease and immunity; environmental microbiology and wastewater treatment; agricultural microbiology; and food and industrial microbiology. Laboratory practice in basic microbiological techniques and their application to the study of microbial activities.
Prerequisites & course information
Weekly hours: 3 Lecture hours and 2 Practicum/Lab hours Prerequisite(s): 3 credit units of Biology and 3 credit units of Chemistry or permission of the instructor. Note(s): Offered annually. Students with credit for MCIM 214 or BMSC 210 will not receive credit for FABS 212.
Sources
- Course catalogue ↗2026-2027