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FOOD MICROBIOLOGY LABORATORY

FOODSCI/MICROBIO 324
과목 설명

Lab exercises dealing with food preservation, spoilage, and food poisoning. Isolation, identification and quantification of specific microbes occurring in foods, and food fermentations by bacteria and yeast.

선수과목

(MICROBIO 102 or MICROBIO 304 ) and FOODSCI/MICROBIO 325 or concurrent enrollment

충족 요건

This course does not satisfy any prerequisites.

학점

미보고

개설 시기

미보고

평점
3.39

4.58% 과거 데이터 대비

수료율
100%

2.99% 과거 데이터 대비

A 비율
39.13%

38.63% 과거 데이터 대비

학급 규모
23

-29.52% 과거 데이터 대비

Cumulative Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

PRINCIPLES OF FOOD PRESERVATION

FOODSCI 432

Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.

ADVANCED FOOD MICROBIOLOGY

FOODSCI 725

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.

FOOD MICROBIOLOGY

FOODSCI/MICROBIO 325

Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology.

FOOD FERMENTATION LABORATORY

FOODSCI 551

Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older

FERMENTED FOODS AND BEVERAGES

FOODSCI 550

Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.