Food Microbiology Lecture

FDSCTE 5536

Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed.
Prereq: Micrbio 4000 (Micrbiol 509) or 4100 (520), or Grad standing. Not open to students with credit for 636.01 or Micrbio 5536 (Micrbiol 636.01). Cross-listed in Micrbio.

Unit(s): 
3.0
Semesters Offered: 
Autumn
Course Level: 
Graduate
Undergraduate
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
KMData Course ID: 
55247