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.

Semester(s)/Term Offered: Usually in the Spring.

Pre or Corequisite: NUT222 Microbiology in Nutrition, BIO222 Microbiology, a Human Perspective, or BIO311 Microbiology.