我们仍在积极开发此网站。如果您遇到任何问题，请报告给我们！ - 报告问题

FOOD MICROBIOLOGY

FOODSCI/MICROBIO 325
课程描述

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

先修课程

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

满足要求
学分

未报告

开课时间

未报告

平均绩点
3.24

7.83% 相比历史数据

完成率
96.15%

-0.92% 相比历史数据

A率
40.38%

91.23% 相比历史数据

班级规模
52

-37.9% 相比历史数据

Cumulative Grade Distribution

教师 (2026 Summr)

按评分排序，数据来自 Rate My Professors

相似课程

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.