This class was tough.
She is thorough, available and hands-on focused for discussion and labs to better increase learning and retention of course concepts. I still remember and even use them!
An in-depth understanding of the microbial world - the good microflora, the bad bugs, and the ugly destructive pathogens. I am able to use and re-use, apply and diversify my applications of this knowledge on a daily basis - from food selection in the grocery store, to cooking methods, to restaurant selection, to hygiene and house-cleaning, to teaching others, to further complete my understanding of nutrition and dietetics graduate coursework.
Hours per week:
Advice for students:
Study per the class rubric she gives you, go through each question under her "objectives" section, and always ask her questions when you are unsure. Be an active participant and think of the process as an investigator - your role is imperative to success in her course. Focus on her lecture material and supplement with the book - reading is helpful for details and mechanisms.