Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food. Prerequisite: NFS 153 or Instructor permission. Co-requisite: NFS 213.
Dates: May 24 - June 18, 2021
Please contact the instructor for information about this course.
Online (View Campus Map)
Courses may be cancelled due to low enrollment. Show your interest by enrolling.
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|NFS 033 OL1||Nutrition and Food Sciences: What's Brewing in Food Science (online)||to||N/A||See Notes||3||61800|
|NFS 043 OL1||Nutrition and Food Sciences: Fundamentals of Nutrition (online)||to||N/A||See Notes||3||60244|
|NFS 043 OL2||Nutrition and Food Sciences: Fundamentals of Nutrition (online)||to||N/A||See Notes||3||61384|
|NFS 053 Z1||Nutrition and Food Sciences: Basic Concepts of Foods (in person)||to||Mon|
|NFS 243 OL1||Nutrition and Food Sciences: Advanced Nutrition (online)||to||N/A||See Notes||3||61161|
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