Summer 2023 Course Information
Microbiology of Food- KSU
University: |
Kansas State University |
Course Number: |
FDSCI 600 |
Credit Hours: |
2 credit hours - $600 per credit |
Start/End Dates: |
June 05, 2023 - July 28, 2023 |
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
Karl R. Matthews (Author), Kalmia E. Kniel (Author), Thomas J. Montville (Author)
Edition: 4th
ISBN: 978-1555819385
Publisher: ASM Press
Course Access
Approximately 2-3 weeks before the first day of class at K-State, the K-State campus coordinator,
Ashley Schultz, will email course access instructions to visiting 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, visiting 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.
Exam Proctor
This course does not require an exam proctor.
Synchronous Components
This course does not include synchronous components.
Comments
Either ISBN listed below will work for the textbook.
ISBN-10 1555819389
ISBN-13 978-1555819385