Not too easy. Not too difficult.
I would recommend this course because, it teaches you about the enormous variety of bacteria that can thrive in your food and teaches you how to be extra cautious while cooking/freezing food! All the necessities that certain unsuspecting bacteria need and how we can eliminate that from the food we eat so that we are safe!
WOW! I gained a lot from this course, I've learned about all kinds of deadly bacteria that can be present in our food such as Bacillus cereus, how we can detect them and when they release their spores. I've learned about proper cooking time for food and how much water activity is needed for molds/yeast to survive versus bacteria. I have learned a lot about gram staining, spore staining, and why some bacteria are gram positive vs. gram negative! What does all of this mean? I've learned why some bacteria are more heat tolerant (due to their spores) and what causes vegetation from those spores. I have learned about Listeria which is a common problem in the meat industry and why nitrate and nitrite is added to food!. Lastly, i have learned that preservatives are actually a good thing, without them we would not have the diverse foods we have today!
Hours per week:
Advice for students:
GO TO LECTURE! I know it is at 9am but still go! Next thing is teach lectures to yourself. Go over the notes and teach yourself the material don't just mindlessly take in the material like a sponge.