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Detailed Course Information

 

Date
Jul 23, 2017
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Information Select the desired Level or Schedule Type to find available classes for the course.

NUT 378 - Food Microbiology
This course explains the fundamental aspects of microbiological contamination and control during harvesting, storage and processing of foods. It covers the detection techniques of microbial contamination and the industrial applications of microorganisms in the food industry.
2.000 Credit hours
1.000 Lecture hours
3.000 Lab hours

Levels: Undergraduate
Schedule Types: Lab, Tutorial

Natural Sciences Division
Nutrition Department

Restrictions:
May not be enrolled in one of the following Programs:     
      Freshman Science
      Freshman Arts
May not be enrolled in one of the following Degrees:     
      Executive MBA

Prerequisites:
BIO 311 or BIO 222

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