FSCN4121: Food Microbiology

3 Credits

Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]

View on University Catalog

All Instructors

B+ Average (3.381)Most Common: A- (26%)

This total also includes data from semesters with unknown instructors.

232 students
WFDCBA

  • 4.73

    /6

    Recommend

  • 4.97

    /6

    Effort

  • 5.17

    /6

    Understanding

  • 4.81

    /6

    Interesting

  • 4.80

    /6

    Activities
      Contribute on our Github

      Gopher Grades is maintained by Social Coding with data from Summer 2017 to Summer 2025 provided by the University in response to a public records request

      Not affiliated with the University of Minnesota

      Privacy Policy