Course Information
Microbiology of Food- KSU
| University: |
Kansas State University |
| Course Number: |
FDSCI 600 |
| Credit Hours: |
2 credit hours - $565 per credit |
| Start/End Dates: |
January 16, 2018 - May 04, 2018 |
Course Description
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.
Contacts
Instructor
Sara Gragg
Office: 913-307-7371
saragragg@ksu.edu
Campus Coordinator
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.
Textbooks
Food Microbiology: An Introduction
Montville, Matthews, and Kniel
Edition: 4th
ISBN: 978-1555819385
Publisher: ASM Press
Course Access
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. Using the instructional packet, students create their K-State eID and complete the K-State Course Access Form at least 5 days before the first day of class. Students meeting all deadlines for eID creation and submission will have access to Canvas by the first day of class.
Exam Proctor
This course requires an exam proctor. Consult the campus coordinator at the teaching university for proctor guidelines.
Synchronous Components
This course does not include synchronous components.
