FDE311Undergraduate
Food Microbiology
Printed in the catalogue as FOOD MICROBIOLOGY
Course content
Relationship of microorganisms to foods. Characteristics of predominant microorganisms in foods. Sources and significance of microorganisms in foods. Food born pathogens. Indices of food sanitary quality and microbiological standards. Presence of viruses in foods. Sporulation and sporulating organisms in foods.
Where it sits in a curriculum
Programs whose published curriculum lists this course, and the term it falls in. Your own curriculum is the one that counts.
- Food EngineeringYear 3, Fall semester
More in FDE
- FDE100Food Myths & Facts
- FDE101Introduction to Food Engineering
- FDE201Material and Energy Balances
- FDE224Food Engineering Operations I
- FDE300Summer Practice I
- FDE305Food Microbiology Lab.
- FDE310Food Materials Lab.
- FDE312Food Processing