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Food Microbiology

4 Credits
Course Number 127-43-03
Type of Course Required Elective
Contact Hours 4
Prerequisite 155-46-03 General Microbiology
​Article objectives

Principles of microbiology applied to the quality control of foods. Emphasis is on the growth and survival of microorganisms in foods, methods of analysis, species of importance, control of food borne pathogens and food spoilage organisms. Laboratory work is on basis standard techniques employed for the microbiological quality evaluation of food.

Full Details

Subject:Food Microbiology
Code:127-43-03 
Units:3 
Credit Hours:4(Theory – 2 hours) (Lab practice 2 hours)
Prerequisite: 155-46-03General Microbiology
Principles of microbiology applied to the quality control of foods. Emphasis is on the growth and survival of microorganisms in foods, methods of analysis, species of importance, control of food borne pathogens and food spoilage organisms. Laboratory work is on basis standard techniques employed for the microbiological quality evaluation of food. ​ ​