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FDSC 550 Food Microbiology 3.0 Credits

Discusses factors affecting microbial growth in foods. Also covers methods of enumeration of food-borne organisms, microbial spoilage of foods, foods and ingredients from fermentation, food-borne pathogens and their control, and sanitation and HACCP in food processing.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit

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