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NUTR 226 - Food Processing Microbiology Units: 4

To introduce the students to the fundamentals of food microbiology and underlying technology associated with providing a safe, nutritious supply of fresh and processed foods to humans. Students will be introduced to how the food industry and regulatory agencies deal with potential health hazards associated with the ecology and physiology of disease-causing organisms that can be present in food, and how food preservation and processing can extend food availability in a safe manner.

Transferability: May not transfer towards an NSHE bachelor's degree

Enrollment Requirements: Prerequisite: BIOL 190 and BIOL 190L

Term Offered: All Semesters