FST-3604: Food Microbiology
Description: Role of microorganisms in foodborne illness, food quality, spoilage, and preservation. Control of microorganisms in foods. Method to enumerate, identify, and characterize microorganisms in foods.
Pathways: N/A
Course Hours: 4 credits
Sections Taught: 18
Average GPA: 2.99 (rounds to B)
Strict A Rate (No A-) : 28.37%
Average Withdrawal Rate: 0.43%
| Monica A Ponder | 2021 | 9.8% | 46.2% | 27.2% | 13.0% | 3.0% | 0.9% | 2.50 | 9 |
| Xiaowei Wu | 2022 | 56.7% | 35.0% | 8.3% | 0.0% | 0.0% | 0.0% | 3.49 | 3 |
| Guopeng Cheng | 2024 | 65.0% | 24.9% | 8.5% | 1.7% | 0.0% | 0.0% | 3.49 | 6 |