FDSC 442 — Food Microbiology

Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products.

• Rating: 3.00 out of 5 from 38 student reviews
• Difficulty: 3.00 out of 5
• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Food Science&Agr.Chemistry
• Taught by: Ogan Mba
• Prerequisite: MICR 230 or LSCI 230 or permission of instructor.

Sections offered

• Section 002 (Lab), Tue 2:35-5:25 pm — 2 seats open
• Section 003 (Lab), Wed 2:35-5:25 pm — 9 seats open
• Section 001 (Lec), Mon Wed 8:35-9:55 am — 11 seats open