Food Microbiology
McGill University · QC · FDSC442
Food Microbiology is a subject at McGill University, QC in FDSC. It covers topics like biosecurity, food-science, microbiology, public-health-nutrition. It is part of 9 degrees. The information below is compiled from public course material — approximate, not official.
McGill University
FDSC442
3.00
FDSC
Topics covered
Degrees that include Food Microbiology
- Food Science (Certificate) (30 credits)
- Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) (90 credits)
- Food Science - Food Science Option (B.Sc.(F.Sc.)) (90 credits)
- Food Science - Food Science Option Honours (B.Sc.(F.Sc.)) (90 credits)
- Food Science/Nutritional Science Honours (Concurrent) (B.Sc.(F.Sc.)) and (B.Sc.(Nutr.Sc.)) (122 credits)
- Food Science/Nutritional Science Major (Concurrent) (B.Sc.(F.Sc.)) and (B.Sc.(Nutr.Sc.)) (122 credits)
- Life Sciences (Multidisciplinary) Specialization (B.Sc.(Ag.Env.Sc.)) (24 credits)
- Microbiology and Molecular Biotechnology Specialization (B.Sc.(Ag.Env.Sc.)) (24 credits)
- Nutrition Major - Food Function and Safety (B.Sc.(Nutr.Sc.)) (90 credits)
Frequently asked questions
What is Food Microbiology about?
Food Microbiology covers topics like biosecurity, food-science, microbiology, public-health-nutrition.
Which degrees include Food Microbiology?
Food Microbiology is part of 9 degrees, including Food Science (Certificate) (30 credits), Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) (90 credits), Food Science - Food Science Option (B.Sc.(F.Sc.)) (90 credits), Food Science - Food Science Option Honours (B.Sc.(F.Sc.)) (90 credits), Food Science/Nutritional Science Honours (Concurrent) (B.Sc.(F.Sc.)) and (B.Sc.(Nutr.Sc.)) (122 credits).
How many credit points is Food Microbiology?
Food Microbiology at McGill University is typically around 3.00 credit points. Approximate — confirm with the university.
Where is Food Microbiology taught?
Food Microbiology is taught at McGill University, QC.
Studying Food Microbiology?
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Sources: McGill University public course catalogue. Information is compiled and summarised — not copied verbatim — and is approximate; always confirm with the original source.
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