FSN208 Microbiology of Foods
Primarily a laboratory course designed to train students in the proper utilization of material and equipment, along with the manipulative skills associated with the operation of a microbiological laboratory. Emphasis is placed on the quality control and principles of quantitative operations as applied to food and water, along with the proper sanitary inspection procedures. The isolation and identification of micro-organisms by cultural, biochemical and serological techniques are involved. This course is approved for the U.S.D.A. Food Technology Training Program. (3 hours of lecture, 3 hours of lab per week)
Electives
- DTC - Nutritional Sci Directed Elect
- FSN - Food Tech Directed Elective
- OPEN - Open Elective