FS HN 521 XG Summer 2020 - Microbiology of Food

Remove Course: 
Summer 2020
2 credit hours
Enrollment Limit: 
June 8, 2020 - July 31, 2020
Sara Gragg, saragragg@ksu.edu, 913-307-7371
Course Description: 
This course deals with the identification, enumeration, and characterization of bacteria, yeast, and molds associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and foodborne diseases will be discussed.
Course Prerequisites: 
Contact GP IDEA Coordinator to enroll.
Required Course Materials: 
Permission Contact: 
Casey Smith or Michelle Zander, agonlineservices@iastate.edu, 800-747-4478
Proctor Requirements: 
No requirement

Tuition and Fees

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