FSY 225 - Microbiology of Foods

Description
This course introduces cultural and morphological characteristics of microorganisms involved in food spoilage, food-borne disease, and good fermentation with emphasis on analysis of the microbiological quality of foods. Prerequisites: FSY 110 and BIO 140
Credits
4
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2018, Fall 2017
Offered
TuTh, MW
Avg. Class Size
18
Avg. Sections
1