Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
FS 55301 - Food Microbiology |
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Associated Term:
Spring 2015
Learning Outcomes: Upon completion of this course, student should be able: 1. To identify the major components of food that affect microbial growth. 2. To explain major foodborne pathogens and under what conditions they thrive. 3. To use microbiological information and molecular techniques to solve practical problems of the food industry. Required Materials: Technical Requirements: |
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