• Course Code: BIOL443
  • Credits: 3
  • Hours Distribution: (3crs.: 3lec.)
  • Course Type: Departmental Elective (DE)

Course Description

This course is designed to extend the student’s knowledge and understanding of the attributes of microorganisms and the applications of modern techniques in food microbiology. Topics covered include: the microbiology of food, common food-borne pathogens, food preservation, food spoilage, food fermentation, rapid and culture-based microbe detection. Pre-req.: BIOL 333.