BIOL 620 - Food Microbiology

When Offered: F

4 Credit(s)
This is a survey of selected topics in food microbiology. The course will cover the metabolic pathways, organisms and processes involved with food production from fermented dairy products, vegetables, fruits and meats. Food spoilage, preservation, infection, and intoxication will also be discussed. The laboratory will introduce students to the microorganisms involved with food production and spoilage.

Prerequisite(s): BIOL 220 or BIOL 221 (please see undergraduate catalog).