ANFS 439 - Food Microbiology (4cr.)

Credit(s): 4

FOOD MICROBIOLOGY
Component: Lecture
The role and significance of microorganisms in foods with particular reference to food spoilage, preservation, fermentation, sanitation and poisoning. Current methodology used in the microbiological examination of foodstuffs.
Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option
PREREQ: BISC 300.

Course Typically Offered: Fall

General Education Objectives:
Analyze Arguments and Information Engage in Constructive Ideation Communicate Effectively in Writing Communicate Orally Work Collaboratively Across a Variety of Cultures Work Individually Across a Variety of Cultures Reason Quantitatively Reason Scientifically