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FOOD 2420 - Introduction to Food Microbiology F (3-0) [0.50]

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.)


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