DASC - Dairy Science
DASC 606/NFSC 606 Microbiology of Foods
Credits 3. 3 Lecture Hours.
Nature and function of beneficial and defect-producing bacteria in foods; food-borne illness, effects of processing, storage and distribution; techniques for isolation and identification from foods.
Cross Listing: NFSC 606/DASC 606.
DASC 685 Directed Studies
Credits 1 to 4. 1 to 4 Other Hours.
Research methods and review of scientific literature dealing with individually selected problems in production or manufacturing and not pertaining to thesis or dissertation.
DASC 691 Research
Credits 1 to 23. 1 to 23 Other Hours.
Research leading to thesis or dissertation in respective fields of dairy production and dairy manufacturing.