BIOL-3604: Food Microbiology
Description: Role of microorganisms in foodborne illness, food quality, spoilage, and preservation. Control of microorganisms in foods. Methods to enumerate, identify, and characterize microorganisms in foods.
Pathways: N/A
Course Hours: 4 credits
Sections Taught: 31
Average GPA: 3.11 (B+)
Strict A Rate (No A-) : 29.47%
Average Withdrawal Rate: 1.43%
Monica A Ponder | 2021 | 13.3% | 51.3% | 26.9% | 4.9% | 1.6% | 2.0% | 2.73 | 18 |
Xiaowei Wu | 2022 | 89.8% | 6.1% | 0.0% | 4.2% | 0.0% | 0.0% | 3.75 | 3 |
Guopeng Cheng | 2024 | 78.4% | 19.4% | 1.1% | 0.0% | 1.1% | 0.0% | 3.70 | 6 |
Jay H Williams | 2016 | 35.8% | 56.9% | 5.0% | 0.0% | 0.0% | 2.3% | 3.45 | 4 |