FST 104

Food Microbiology

University of California Davis · UGRD · Fall 2026

1 section

Catalog description

Course Description: Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameters of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry.

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Class #california_davis-4126Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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