Microorganisms in Food, Mycology, Yeasts, Food Spoilage, Preservation By Thermal Processes, Preservatives, Ethanolic, Lactic Acid and Other Fermentation Products, Alcoholic Drinks. Pathogenic Bacteria in Foods.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies

Pre-required courses

(64413 - Microbiology Lab. and 64419 - General Microbiology)


Course with no extra credit

64414 64415 64420 - Food Microbiology


Semestrial Information