The lecture and laboratory components of this course will explore the significance of microorganisms in food, characterize the microbes normally present in foods, outline the general principles that serve as the basis for food preservations, discuss the types of spoilage that may occur in fresh and canned goods and identify the responsible microorganisms.
5 units: 3 units lecture (3 hrs/wk); 2 units lab (6 hrs/wk)
Prerequisite: BIO103
5 units: 3 units lecture (3 hrs/wk); 2 units lab (6 hrs/wk)
Prerequisite: BIO103
- Teacher: LYNN ESTHER RALLOS