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 change before registration begins.
Note: These dates may not be accurate for select courses during the Summer Session.
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Resources
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- to N/ASee Notes
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- to N/ASee Notes
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- to N/ASee Notes
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- to N/ASee Notes
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- to N/ASee Notes