Microbiology for Food Professionals

Catalog description

This course introduces students to a wide variety of topics regarding the biology of food and water associated microorganisms. Important topics include all varieties of microbial agents of food and water borne diseases, characteristics of important species of food spoilage microbes, identification and control of disease agents associated with food and water, beneficial microbial action, microbial genetics and bacterial genomics. The interaction of microbes with the human digestive and immune systems is also studied.