BIO 310 Food Microbiology 3 Credits. 2 Lecture Hours. 3 Lab Hours.
A course on the role of microorganisms in foods. Topics include: nomenclature, classification, and prevalence and identification of microorganisms that affect food safety, food spoilage, food-borne illness, and food fermentation.
Prerequisites: CHE 115 and CUL 115 and instructor consent
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Instructor Consent Required