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.
Course Level:
Undergraduate
Unit(s):
3.0
Sample Syllabus:
Semesters Offered:
Autumn 2020
Current Instructors:
Instruction Modes:
In Person
Campuses:
Columbus
Program area(s):
Course Subject: