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FSCI 4345 - Food Microbiology

Description
The study of microorganisms important in food production, spoilage, preservation, and illness. Nutrient needs, growth characteristics, beneficial products, testing methods, and illnesses caused by microorganisms will be investigated.
Recent Professors
Loree Branham
Recent Semesters
Fall 2024, Fall 2022, Fall 2020, Fall 2018
Former Title
Food Microbiology Lab
Class Size
10-20
Credits
3
Usually Held
M (1:00pm-2:50pm), MW (10:00am-10:50am), M (3:00pm-4:50pm)