Semester Hours: 3
Basic laboratory concepts and procedures will be introduced including general laboratory safety, an overview of equipment and methods utilized in the food industry, discussion on basic scientific inquiry and a review of quality control measures including calibration and proper documentation and data analysis techniques.

Pre-requisites: BIOC 200 - Industrial Microbiology (4 semester hours) , BIO 330 - Microbiology (4 semester hours) , or faculty consent.

Offered: Occasionally in Spring.

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