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FOOD MICROBIOLOGY

FOODSCI/MICROBIO 325
과목 설명

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

선수과목

MICROBIO 101 , MICROBIO 303 , or MM&I 301 or graduate/professional standing

충족 요건
학점

미보고

개설 시기

미보고

평점
3.24

7.83% 과거 데이터 대비

수료율
96.15%

-0.92% 과거 데이터 대비

A 비율
40.38%

91.23% 과거 데이터 대비

학급 규모
52

-37.9% 과거 데이터 대비

Cumulative Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

INTRODUCTION TO THE SCIENCE AND TECHNOLOGY OF FOOD

FOODSCI 301

Introduction to the science and the technology of food manufacture. Covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products.

BIOLOGY OF MICROORGANISMS

MICROBIO 303

Basic biology of microorganisms, including structure, function, physiology, genetics, ecology, diversity, and evolution.

FOOD MICROBIOLOGY LABORATORY

FOODSCI/MICROBIO 324

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.

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.