BY 543. Food Microbiology

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.
Credits: 4
Course Fee: $150.00
Offered: Online, On Campus