10-513-186 Food Science Microbiology
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Keywords
Laboratory , microbiology , microbiological tests , dairy , dairy manufacturing , lab skills , lab equipment , SOP , plate counts , lab safety , lab waste , quality control data , beneficial microorganisms , pathogenic microorganisms , coli-form microorganisms , infection control , petrifilm , yeast , molds , lab reports
Project
Authors
Linda Kious
Date Submitted
1/24/17
Material Type
Collection
Secondary Material Type
Institution
Southwest Technical College
Industry Partner
License
CC BY
Funding Source
TAACCCT Round 4
Additional Public Access
Abstract
The learner will apply microbiological testing techniques used in the dairy food manufacturing industry to ensure product quality and safety. This course will review detection, analysis, and control of bacteria with emphasis on technique and interpretation of microbial testing.
Industry (NAISC)
Health Care and Social Assistance (62)
Occupation (SOC)
Healthcare Practitioners and Technical Occupations (29-0000)
Instructional Program (CIP)
Credit Type
Credential Type
Other
Educational Level
1st year Community College or equivalent