Microbiology of Food- KSU
||Kansas State University
||2 credit hours - $565 per credit
||June 04, 2018 - July 27, 2018
This course deals with the identification, enumeration, and characterization of bacteria, yeast, and molds associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and foodborne diseases will be discussed.
For course access questions, contact the teaching university’s campus coordinator. For enrollment questions, contact your home university campus coordinator.
View the Campus Coordinator Directory >>
Disability Support Services
To request accommodations for this course, contact the disability support office at your home university. You must register each semester and for each course. Read more about the Great Plains IDEA process for requesting accommodations.
Food Microbiology: An Introduction
Thomas Montville, Karl Matthews, Kalmia Kniel
Publisher: ASM Press
Approximately 3-4 weeks before the first day of class at K-State, the K-State campus coordinator, Rachel Ohmes
, will email an instructional course access packet to students for courses taught by K-State. These instructions are also available on the Visiting Students
webpage at K-State. By following the course access instructions, students create their K-State eID and complete the K-State Course Access Form. Students meeting all deadlines for eID creation and submission will have access to Canvas by the first day of class.
This course requires an exam proctor. Consult the campus coordinator at the teaching university for proctor guidelines.
This course does not include synchronous components.