BIO 424 Food Microbiology

Food Microbiology is a blended lecture/laboratory course that explores the microbiology of food manufacturing, food preservation, and food contamination. This course will cover several foodborne diseases and contaminations, along with the methods used to prevent food contamination and spoilage. Several representative fermented food products will be made in the class to demonstrate the nature of microbiology in the manufacture of food products.

Credit 4 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Winter

Prerequisites - (BIO 320 or BIO 328 with a C or higher) and (BIO 321 with a C or higher)
Other Restrictions -
Restriction by Major -
Restriction by Class - Undergraduate standing

Keywords: biology
Often cross-Listed with: BIO 524
Equivalent Courses: BIO 524
Updates: New Course 4/2020, effective Fall 2020

Winter 2025 Course Sections

Summer 2025 Course Sections

Fall 2025 Course Sections