NFS 3203 A (CRN: 90022)
Nutrition and Food Sciences: Food Microbiology (A)
3 credit hours
About NFS 3203 A
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
Prereqs enforced by the system: NFS 2153 or 2156 or NFS 2183; or instructor permission NFS majors only; Must register for one lab NFS 3204 A-C Open to degree and PACE students
Section Description
Foodborne pathogens and spoilage microorganism of commercial relevance. Evaluation of foods for microbial content, conditions favorable to microbial growth, and measures to prevent/reduce/eliminate potential microbe related food borne illness. Positive uses of microbes in the production of foods (i.e. fermentation).
Section Expectation
Students are expected to attend class, take notes, and ask questions. Students will be expected to review the news each week and to identify and report on an article/news report etc. that is related to food safety, food quality and or the use of microbes in the production of foods.
Evaluation
Grading for this course will include quizzes, writing assignments, and exams to determine semester grades.
Important Dates
Note: These dates may change before registration begins.
Courses may be cancelled due to low enrollment. Show your interest by enrolling.
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Resources
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