ANFS 439 - Food Microbiology

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:
GE1B: Analyze Arguments and Information GE1C: Engage in Constructive Ideation GE2A: Communicate Effectively in Writing GE2B: Communicate Orally GE3A: Work Collaboratively Across a Variety of Cultures GE3B: Work Individually Across a Variety of Cultures GE5A: Reason Quantitatively GE5C: Reason Scientifically