FS HN 521 G Spring 2021 - Microbiology of Food

Spring 2021
2 credit hours
Enrollment Limit: 
January 19, 2021 - May 7, 2021
Sara Gragg, sararagg@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 , agonlineservices@iastate.edu, 800-747-4478
Proctor Requirements: 
No requirements

Tuition and Fees

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