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 - Food Microbiology 64415 - Food Microbiology Lab. 64420 - Food Microbiology

Semestrial Information

Weekly Hours

4 Academic Credit • 3 Lecture Hours • 3 Lab Hours


Registration Groups
77
Enrollment Group No information regarding course hours
Weekly Hours

4 Academic Credit • 3 Lecture Hours • 3 Lab Hours


Registration Groups
77
Enrollment Group No information regarding course hours
Weekly Hours

4 Academic Credit • 3 Lecture Hours • 3 Lab Hours

Notes
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No Registration Groups