Select the desired Level or Schedule Type to find available classes for the course. |
FS 36300 - Food Microbiology Laboratory |
Credit Hours: 2.00. Classic and molecular methods for enumerating, isolating, and identifying spoilage, fermentative, and pathogenic food microorganisms in food systems.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Perform proper aseptic technique. 2. Sample foods for microbial analyses. 3. Test food products for common microorganism. 4. Interpret data obtained from microbiological analysis. 4. Understand basic molecular techniques used to identify foodborne pathogens. Prerequisites: Undergraduate level FS 36200 Minimum Grade of D- [may be taken concurrently] and Undergraduate level BCHM 30900 Minimum Grade of D- |
Return to Previous | New Search |