Course Detail Information

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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

0.000 OR 3.000 Credit hours
0.000 OR 2.000 Lecture hours
0.000 OR 2.000 Lab hours

Levels: Undergraduate
Schedule Types: Laboratory, Lecture, Tutorial

Biology and Health Science Department

Course Attributes:
Exploratory Course, Foundation Course, Inquiry and Exploration

Restrictions:
Must be enrolled in one of the following Levels:     
      Undergraduate
May not be enrolled in one of the following Majors:     
      Biology