Academic Catalog 2017–2018

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NUT379 Food Microbiology Lab

[0–3, 1 cr.]

This course explains the fundamental aspects of microbiological contamination and control during harvesting, storage and processing of foods. It covers the detection techniques of microbial contamination and the industrial applications of microorganisms in the food industry.

Pre- or co-requisite: BIO222 Microbiology: A Human Perspective