Food Safety & Defense Graduate Certificate

Graduate Certificate Course Information

Microbiology of Food- KSU

University:

Kansas State University

Course Number:

FDSCI 600

Credit Hours:

2 credit hours - $610 per credit

Start/End Dates:

January 21, 2025 - May 16, 2025

Overview

Course Description

This course deals with the identification, enumeration, and characterization of bacteria, yeast, and molds associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and foodborne diseases will be discussed.

Contacts

Instructor

Deanna Retzlaff
retzlaff@ksu.edu

Campus Coordinator

For course access questions, contact the teaching university’s campus coordinator. For enrollment questions, contact your home university campus coordinator.

Textbooks

Food Microbiology: An Introduction
Montville
Edition: 4th
ISBN: 9781555819385
Publisher: John Wiley & Sons, Incorporated

Course Access

Canvas

Approximately 2-3 weeks before the first day of class at K-State, the K-State campus coordinator, Ashley Schultz, will email course access instructions to visiting students for courses taught by K-State. These instructions are also available on the Visiting Students webpage at K-State. By following the course access instructions, visiting students create their K-State eID and complete the K-State Course Access Form. Students meeting all deadlines for eID creation and submission will have access to Canvas by the first day of class.

Exam Proctor

This course does not require an exam proctor.

Synchronous Components

This course does not include synchronous components.

Comments

General Microbiology is a required prerequisite course.

Information is subject to change.

Please revisit this page again before the semester starts to make sure you have all the current information.

Drops and Refunds:

Students adhere to the drop and refund policies and deadlines of their home university.

Meet Our Faculty

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University Contact

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