May 18, 2024  
2018-2019 Graduate Catalog 
    
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2018-2019 Graduate Catalog [ARCHIVED CATALOG]

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MICR 6070 - Food and Dairy Microbiology

4 Credits (3 Contact Hours)
Physical-chemical factors limiting survival and growth of microorganisms during processing and manufacturing of food and dairy products. Standard methods for enumerating and identifying indicator bacteria, yeasts, molds, and microbes producing food and food-borne illness. Starter cultures, fungal toxins, microbial cell injury and standards for food and dairy products. Students are expected to have completed coursework in introductory microbiology; and either biochemistry or organic chemistry before enrolling in this course. Coreq: MICR 6071 .


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