| Subject |
Catlg Nbr |
Description |
Units |
| Food Science |
335 |
Food Microbiology |
4 |
| | | Details | Microbiological aspects of preservation, processing, quality, safety and shelf-life of foods will be studied. Methods for isolation, detection, characterization and quantitative determinations of microbial populations in foods and the food plant environment as well as factors influencing growth and survival of spoilage and pathogenic organisms in foods will be examined. Prerequisite: AGBI 251 or CHEM 361 and BIOL 324. (F, SP) |
|
|
|
| Term |
Fall 2013-14 |
Status |
Active |
| Dates |
09/04/2013 - 12/13/2013 |
Topic |
None |
| Time |
09:00 AM |
09:50 AM |
TuTh |
Instructor |
|
| |
Room |
Food Science Addition 158 |
|
|
|
| Term |
Fall 2013-14 |
Status |
Active |
| Dates |
09/04/2013 - 12/13/2013 |
Topic |
None |
| Time |
10:00 AM |
11:50 AM |
TuTh |
Instructor |
|
| |
Room |
Food Science Addition 158 |
Notes |
$20.00 Lab Coat & Materials |
|