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BIO 165 Introduction to the Microbiology of Foods

Not open to Biology majors. 2 lecture hours, 2 laboratory hours per week.

Course Description: An introductory course in microbiology with emphasis on the role of microorganisms in nature and in foods. Topics covered include food spoilage, food preservation, and food poisoning. The laboratory is designed to reinforce topics covered in the lecture. Not for biology major credit.

Course rotation: NYC: TBA

Credits

0 - 3 credits