2 classes matched your search criteria.
FSCN 2021 is also offered in Spring 2025
FSCN 2021 is also offered in Fall 2024
FSCN 2021 is also offered in Spring 2024
FSCN 2021 is also offered in Fall 2023
FSCN 2021 is also offered in Spring 2023
FSCN 2021 is also offered in Fall 2022
FSCN 2021 is also offered in Spring 2022
FSCN 2021 is also offered in Fall 2021
Fall 2021 | FSCN 2021 Section 001: Introductory Microbiology (35328)
- Instructor(s)
- Class Component:
- Lecture
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person Term Based
- Times and Locations:
Regular Academic Session
Mon,
Wed,
Fri 12:50PM - 01:40PM
UMTC, St Paul
Ruttan Hall B30
- Enrollment Status:
Open (17 of 30 seats filled)
- Also Offered:
- Course Catalog Description:
- How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
- Class Description:
- This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
- Grading:
- 35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
- Exam Format:
- multiple choice and short answer
- Class Format:
- 60% Lecture
40% Laboratory
- Workload:
- 10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/35328/1219
- Instructor Supplied Information Last Updated:
- 3 November 2010
Fall 2021 | FSCN 2021 Section 002: Introductory Microbiology (35329)
- Instructor(s)
- Class Component:
- Laboratory
- Times and Locations:
Regular Academic Session
UMTC, St Paul
Food Science/Nutrition 218
- Auto Enrolls With:
- Section 001
- Enrollment Status:
Open (17 of 30 seats filled)
- Course Catalog Description:
- How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
- Class Description:
- This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi, and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential roles in food, agriculture and medicine.
- Grading:
- 35% Midterm Exam
25% Final Exam
10% Special Projects
10% Quizzes
20% Laboratory Evaluation
- Exam Format:
- multiple choice and short answer
- Class Format:
- 60% Lecture
40% Laboratory
- Workload:
- 10-20 Pages Reading Per Week
<10 Pages Writing Per Term
3 Exam(s)
1 Paper(s)
Other Workload: in class quizzes.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/35329/1219
- Instructor Supplied Information Last Updated:
- 3 November 2010
ClassInfo Links - Fall 2021 Food Science and Nutrition Classes