NUTR 410 - Food Microbiology

Institution:

Pepperdine University

Subject:

Description:

A study of the role and significance of foodborne microorganisms in food spoilage, preservation poisoning, and fermentation. Emphasis will be placed on the interplay of ecological parameters that affect the entry of microorganisms into foods and their subsequent fate. Three hours lecture per week and two two-hour laboratory sessions per week. Prerequisites: BIOL 211 and CHEM 301 or CHEM 310.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pepperdine.edu/

Phone Number:

(310) 506-4000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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