This class was tough.
Very descriptive and informative course on basic food micro and potential pathogens to be aware when cooking food or properly storing food. The class teaches the basic fundamentals of food science!
Safety for food cooking and storage! Learning basic aseptic techniques in plating bacteria on Agar plates and using a compound light microscope!
Hours per week:
Advice for students:
Read the course textbook and spend 15-30 minutes of rewriting or rereading your class notes. Be sure to read ahead of class time to be extra prepared when the professor goes over the power points and discussion!