Food Microbiology.

Catalog description

An exploration of the diversity and physiology of microbes in food fermentation, preservation, and spoilage. Topics include fundamental concepts in microbial growth and metabolism, community fermentation, virulence of food pathogens, probiotics, and fermented foods in society. Laboratory includes original experiments to investigate microbial communities in ferments and to detect spoilage organisms. Lecture two hours; laboratory three hours. Fee course.