MICR 3853 - Food Microbiology

Credits: (3)
Typically Taught Fall Semester: Full Sem
Role of microorganisms in food production, preservation, spoilage, and food borne disease.
This course consists of 2 one-hour lectures and 1 two-hour laboratory per week.
Pre-requisite(s): MICR 2054 and CHEM 1210.

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