BY 543. Food Microbiology (4)

Characteristic of microbial growth, intrinsic and extrinsic factors and their relationship to microbial growth; the principles of food fermentation and the role of beneficial microbes; the role of microorganisms and food spoilage; as well as qualitative and quantitative microbiological analysis. Three lecture hours and three laboratory hours per week. Prerequisites: Graduate standing and one undergraduate course in Microbiology.