Food Science and Microbiology
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Overview
Subject area
DFN
Catalog Number
321
Course Title
Food Science and Microbiology
Department(s)
Description
Overview of the chemical and physical changes in food, with particular emphasis on the role of microbes and chemical changes during food production, including preparation, cooking, preservation, and storage.
Typically Offered
Fall, Spring
Academic Career
Undergraduate
Liberal Arts
No
Credits
Minimum Units
3
Maximum Units
3
Academic Progress Units
3
Repeat For Credit
No
Components
Name
Lecture
Hours
3
Requisites
036996