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|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. Typically offered Fall.
2.000 Credit hours
Levels: Graduate, Professional, Undergraduate
Schedule Types: Distance Learning, Laboratory
Offered By: College of Agriculture
Department: Department of Food Science
May be offered at any of the following campuses:
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.
Undergraduate level FS 36200 Minimum Grade of D- [may be taken concurrently] and Undergraduate level BCHM 30900 Minimum Grade of D-
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