Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
FS 36200 - Food Microbiology |
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Associated Term:
Spring 2014
Learning Outcomes: 1. Students should be able to identify the major components of food that affect microbial growth, to identify degradation in foods when microorganisms grow. 2. Students will be able to explain how preservations methods affect microbes in food, to explain major foodborne pathogens and under what conditions they thrive, to use microbiological information and molecular techniques to solve practical problems of the food industry. Required Materials: Technical Requirements: |
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