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: 30
Average GPA: 2.91 (B)
Strict A Rate (No A-) : 22.90%
Average Withdrawal Rate: 0.70%
| Robert C Williams | 2016 | 20.4% | 50.1% | 26.3% | 1.6% | 0.0% | 1.7% | 3.07 | 4 |
| Monica A Ponder | 2021 | 11.2% | 41.3% | 34.9% | 10.2% | 1.6% | 0.8% | 2.57 | 17 |
| 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 |