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|NUT 379 - Food Microbiology lab|
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. Pre or co-requisite: BIO 222 Microbiology, a Human perspective [0-3, 1 cr.].
1.000 Credit hours
3.000 Lab hours
Schedule Types: Lab, Tutorial
Natural Sciences Department