Food Microbiology and Safety

Catalog description

Microorganisms associated with food, including their roles in fermentation, spoilage, and foodborne illness. Principles and applications of food preservation, pathogen detection, and strategies to enhance food safety and quality. Graduate students will participate in guided discussion sessions with the instructor to develop a scientific review paper on a current topic in food microbiology and safety, integrating primary literature and evidence-based analysis. Taught concurrently with ANSC 4341 .