Detailed Course Information |
Fall 2024
Dec 21, 2024 |
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| FDSC 413 - Food Safety and Microbiology |
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A focus on the microorganisms involved in food production, food spoilage, and the transmission of diseases through foods. The effect of various methods of food preservation is evaluated in terms of public health, food spoilage, food quality and nutritional value of foods. Students are required to enroll in the corresponding laboratory (4 hours). Open to Food Science Majors or Minors only or permission of instructor.
Prerequisite: BIOL 228/228L Microbiology with Lab.
1.250 Credit hours 4.000 Lecture hours Levels: Non-Matriculated, Undergraduate Schedule Types: Lecture, Independent/Directed Study Chemistry & Food Science Department Course Attributes: Undergraduate Level Course, 4 hour/wk laboratory component Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Food Science Food Science Minor May not be assigned one of the following Student Attributes: DGCE Student Corequisites: FDSC 413L Prerequisites: PREREQ for FDSC 413 General Requirements: ( Course or Test: BIOL 228 May not be taken concurrently. ) or ( Course or Test: BIOL 307 May not be taken concurrently. ) or ( May not be taken concurrently. ) or ( May not be taken concurrently. ) |
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