Course Detail
Nutrition and Food Sciences: Food Microbiology
NFS 3203 OL1 (CRN: 61186)
3 Credit Hours—Seats Available!
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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)
Important Dates
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