Food Microbiology

Catalog description

This course covers various aspects of food microbiology. Students will learn the source of microbial contamination during food production, processing and storage and the factors influencing microbial growth in foods. Students will explore the role of microorganisms in food spoilage, illnesses, fermentation, and preservation. In the laboratory, students will learn the methods used to isolate, enumerate, identify, or control microorganisms in food. The laboratory is an integral part of the course, allowing students to apply microbiological concepts in laboratory exercises.