Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods. Prerequisite(s): BIOL 2303.Lectures three hours a week, laboratory three hours a week.
Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods. Prerequisite(s): BIOL 2303.Lectures three hours a week, laboratory three hours a week.
Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods. Prerequisite(s): BIOL 2303.Lectures three hours a week, laboratory three hours a week.