BIO 310 — Food Microbiology 3 Credits. 2 Lecture Hours. 3 Lab Hours

A course on the role of microorganisms in foods. Topics include: nomenclature, classification, and prevalence and identification of microorganisms that affect food safety, food spoilage, food-borne illness, and food fermentation. Prerequisites: CHE 115 and CUL 115 and instructor consent View Sections Instructor Consent Required

Prerequisites: CHE 115, CUL 115