10-513-186 Food Science Microbiology

The learner will apply microbiological testing techniques used in the dairy food manufacturing industry to ensure product quality and safety.  This course will review detection, analysis, and control of bacteria with emphasis on technique and interpretation of microbial testing.
Microsoft Word 10-513-186 Course Design.docx (50 KB)
Microsoft Word 10-513-186 Course Schedule.docx (54 KB)
Microsoft Word 10-513-186 Syllabus.docx (29 KB)
file 10-513-186QualityReports.zip (217 KB)

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Date:
1/24/17
Primary Material Type:
Collection
Institution:
Southwest Technical College
Funding Source:
TAACCCT Round 4
Subjects:
Laboratory, microbiology, microbiological tests, dairy, dairy manufacturing, lab skills, lab equipment, SOP, plate counts, lab safety, lab waste, quality control data, beneficial microorganisms, pathogenic microorganisms, coli-form microorganisms, infection control, petrifilm, yeast, molds, lab reports

Industry / Occupation

Industry Sector:
Health Care and Social Assistance (62)
Occupation:
Healthcare Practitioners and Technical Occupations (29-0000)

Education / Instructional Information

Credit Type:
  • Credit
Credential Type:
  • Other
Educational Level of Materials:
  • 1st year Community College or equivalent
Language:
en_US
Quality of Subject Matter was assured by:
  • SME Quality Report is posted in Skills Commons
Quality of Online/Hybrid Course Design assured by:
  • Custom Quality Rubric

Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
 

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