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Nutrition and Food Sciences: Food Microbiology

NFS 3203 OL1 (CRN: 61186)

3 Credit Hours

About NFS 3203 OL1

Foodborne pathogens and spoilage microorganisms of commercial and epidemiological relevance. Conditions favorable to microbial growth, evaluation of foods for microbial content, and measures to prevent/reduce/eliminate potential microbe related food borne illness. Positive uses of microbes in the production of foods are also discussed (i.e. fermentation). Prerequisite: NFS 2153, NFS 2156 or NFS 2183.

Instructor

Notes

Asynchronous online

Syllabus Unavailable

Please contact the instructor for information about this course.

Class Times

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Location

Online (View Campus Map)

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Deadlines
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