Course Description

42-326 Industrial Microbiology W(3-3)

Fundamental and applied aspects in industrial processes with an emphasis on sanitation in the food and beverage industries. Topics include: water quality, alcohol fermentations, organic acid and enzyme production, vinegar technology, disinfectants and microbiological aspects of quality control.

Prerequisites: 65-100.

Exclusions: 65-316.

Formerly: 65-316

Course Profile

1998-99 Undergraduate Calendar