Detailed Course Information |
2015 Spring CEU
Apr 19, 2024 |
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| 806 115 - Food Microbiology |
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This course is designed to give students an understanding of the relationship of microorganisms to foodborne illness and intoxications. Includes discussion of organisms commonly identified in foodborne illness while exploring how microorganisms can affect food quality, food spoilage, and food safety. Also explores the growing use of probiotics within the food industry. Lab activities will include techniques and procedures used in the identification and qualification of foodborne pathogens.
2.000 Credit hours 18.000 Lecture hours 36.000 Lab hours Levels: Credit Programs/Classes Schedule Types: Lab, Lab and Lecture, Lecture General Studies Division Life Sciences Department Prerequisites: (Credit Programs/Classes level 806 190 Minimum Grade of C or Credit Programs/Classes level 806 130 Minimum Grade of C or Credit Programs/Classes level 806 129 Minimum Grade of C) |
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