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MCRO 421. Food Microbiology. 4 units

Term Typically Offered: F

Prerequisite: MCRO 221 or MCRO 224. Recommended: CHEM 212/312.

Physiological activities of microorganisms involved in the preparation, preservation, deterioration, and toxicity of foods and related products. Detection and prevention of spoilage microorganisms and foodborne pathogens. 3 lectures, 1 laboratory.