NFS 3203 OL1 (CRN: 61186)
Nutrition and Food Sciences: Food Microbiology
3 Credit Hours
About NFS 3203 OL1
Foodborne pathogens and spoilage microorganisms of commercial and epidemiological relevance. Conditions favorable to microbial growth, evaluation of foods for microbial content, and measures to prevent/reduce/eliminate potential microbe related food borne illness. Positive uses of microbes in the production of foods are also discussed (i.e. fermentation). Prerequisite: NFS 2153, NFS 2156 or NFS 2183.
Notes
Asynchronous online
Syllabus Unavailable
Please contact the instructor for information about this course.
Important Dates
Note: These dates may not be accurate for select courses during the Summer Session.
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| Last Day to Withdraw with 25% Refund | |
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Resources
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- to N/ASee Notes
Nutrition and Food Sciences: Basic Concepts of Foods (online)(NFS 1053 OL1)Quick Course ReviewQuick View
This section is no longer enrolling
CRN61280Credits3InstructorsEmily Barbour- DatesDays of the WeekTimes
- to N/ASee Notes
Nutrition and Food Sciences: Fitter, Faster, Stronger (online)(NFS 1990 OL1)Quick Course ReviewQuick View
This section is no longer enrolling
CRN61146Credits3InstructorsJamie Sheahan- DatesDays of the WeekTimes
- to N/ASee Notes
Nutrition and Food Sciences: Advanced Nutrition (online)(NFS 3243 OL1)Quick Course ReviewQuick View
This section is no longer enrolling
CRN60982Credits3InstructorsStephen Pintauro- DatesDays of the WeekTimes
- to N/ASee Notes
Nutrition and Food Sciences: Internship(NFS 3991 Z1)Quick Course ReviewQuick View
This section is no longer enrolling
CRN61307Credits1 - 18InstructorsKelsey Rose- DatesDays of the WeekTimes
- to N/ASee Notes