- Class Dates
- 01/16/2024 to 05/03/2024
- Units
- 2.0
- Delivered By
- Online Asynchronous
- Instructor(s)
-
Sara Gragg
(saragragg@ksu.edu) - Meeting Times
- Meets by Appt
- Meeting Location
- Distance Education
Food Microbiology
FDSCI 600 - Class Number: 13756
Description:
This course deals with the identification, enumeration and characterization of bacteria, yeasts and mold associated with foods and food processing. Effects of physical and chemical agents on micro-organisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation and food-borne diseases will be discussed.
- Global Campus: This class is for distance education students and is not open to on-campus students.
Permissions:
- Instructor Sara Gragg's permission is required after 01/23/2024.
Prerequisites:
- BIOL 455
- Enrollment Dates
- 10/23/2023 to 01/16/2024
- Enrollment Limit
- 20
Credit/Tuition Options
Enrollments received on or after the first day of class may be assessed a $65 special handling fee.
Courses in Kansas State University’s new tuition and fees structure charge by program type — campus-based or online — versus by individual course delivery format. Tuition and fees rates are available at k-state.edu/costs.