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: 19
Average GPA: 3.15 (rounds to B+)
Strict A Rate (No A-) : 36.32%
Average Withdrawal Rate: 1.33%
| Monica A Ponder | 2021 | 15.0% | 44.8% | 30.5% | 4.2% | 2.9% | 2.5% | 2.64 | 10 |
| Guopeng Cheng | 2024 | 78.4% | 19.4% | 1.1% | 0.0% | 1.1% | 0.0% | 3.70 | 6 |
| Xiaowei Wu | 2022 | 89.8% | 6.1% | 0.0% | 4.2% | 0.0% | 0.0% | 3.75 | 3 |