Basic Information
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
Weekly Hours
4 Academic Credit • 3 Lecture Hours • 3 Lab Hours
Registration Groups
|
|
Weekly Hours
4 Academic Credit • 3 Lecture Hours • 3 Lab Hours
Registration Groups
|
|
Weekly Hours
4 Academic Credit • 3 Lecture Hours • 3 Lab Hours
Notes
-
0