BIO-140 - Food Microbiology (3 credits)
Prerequisite(s):
None
This is a course intended for non-science majors who require a basic knowledge of microbes affecting food. The course provides a broad introduction to cells and their components, the distinct features of microbes and their role in food spoilage and food borne illnesses. Additional topics discussed include: aseptic techniques, food testing and the effectiveness of sanitation techniques.
Please visit CCAC Central e-Services for a
detailed course search, schedule and registration.
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