An introduction to the major groups of microorganisms important in foods including sources of contamination during production, processing and storage of foods, microbial spoilage of food, food-borne illness, and food fermentations. Evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods. This course may not be taken for credit by students in the Food Science Major. (Offered through Distance Education only.)
Posted On : October 5, 2019
Is the textbook recommended by the student? No
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Professor : Lawrence Goodridge
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Posted On : December 16, 2016
Is the textbook recommended by the student? Yes
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Professor : Barbut
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Posted On : May 29, 2015
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Professor : Barbut
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Posted On : December 1, 2012
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Professor : Nancy Lee
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Posted On : November 29, 2012
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Did the student enjoy the professor? No
Professor : Nancy Lee (distance ed)
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