Catalog Entries |
Date
Jul 18, 2018 |
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| NUT 378 - Food Microbiology |
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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 |
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