Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods. Includes: Experiential Learning Activity Prerequisite(s): FOOD 1001, FOOD 2001, BIOL 2303. Lectures three hours a week, laboratory three hours a week. [0.5 credits]
Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods. Includes: Experiential Learning Activity Prerequisite(s): FOOD 1001, FOOD 2001, BIOL 2303. Lectures three hours a week, laboratory three hours a week. [0.5 credits]
