FS 3218 - Food Microbiology

Institution:

Delaware Valley University

Subject:

Description:

This course deals with characteristics of microorganisms found in foods, their enumeration by cultural and rapid methods, and control by preservation methods. Spoilage, traditional food fermentations, and production of ingredients by fermentation are discussed. Skills in sterile laboratory technique are developed. Prerequisite: General Microbiology. 3 hours Lecture and 3 hours Laboratory - 4 credits

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delval.edu

Phone Number:

(215) 345-1500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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