METX 131Food Microbiology

Broad introduction to the microbiology of food fermentation, preservation, and spoilage. Students explore the history, science, and culture (pun intended) of the bacteria and fungi that are used to influence the quality, sensory perception, and health benefits of foods as well as the microbes that spoil or contaminate food.

• UCSC students - If you completed the prerequisites but get an error message email your proof of prerequisite material to the department at microadvising@ucsc.edu.
• Visiting Students - if you completed the prerequisites email your proof of prerequisite material to the instructor for approval to enroll - Chris Lopez, c.lopez@csus.edu.

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