Food Microbiology

Catalog description

This course focuses on interactions of microorganisms and our food supply as it pertains to food processing and packaging in order to control food-borne disease, infections and toxins. Students will analyze what conditions affect the growth, death and survival of microorganisms in food. Students isolate and identify the primary food pathogens. Students will experience both positive interactions with microbes (such as fermentation) and negative interactions (such as spoilage and disease).