ADVANCED FOOD MICROBIOLOGY

FOODSCI 725

Course Description

Principles and problems covering fundamental concepts in Food Microbiology; application of concepts in fermentation, pathogenesis, and gut health; development and control of a sustainable and safe food and fiber system.

Prerequisties

Graduate/professional standing

Satisfies

This course does not satisfy any prerequisites.

Credits

Not Reported

Offered

Not Reported

Grade Point Average

No change from Historical

Completion Rate

87.5%

No change from Historical

A Rate

25%

No change from Historical

Class Size

No change from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

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