This class serves as an introduction to microbiology for the non-scientist. At the end of the course, the student should have knowledge of the roles of microbes in the environment and experience in isolating, handling, and identifying microorganisms, especially those associated with food spoilage, food production, and food-borne illness. Labs will focus on proper laboratory techniques, quality control, and properly handling microorganisms in the laboratory. Designed for non-science majors and does not count toward the BIO or ENS major. Designed for non-science majors and does not count towards the BIO or ENS major. General Education:Natural Science
- Teacher: Jill Arnold