Advanced Food Microbiology

Catalog description

Roles of microorganisms in food preservation, spoilage, health and disease. Recent advances in detection, tracking and control of foodborne pathogens. FD SC 507 Advanced Food Microbiology (3) FD SC507 is an intensive graduate course in food microbiology. Students will acquire knowledge of the core concepts pertaining to the roles of microorganisms in food preservation, spoilage, human health and disease. Special emphasis will be given to recent advances in molecular biology, genomics and bioinformatics that enhance the detection and tracking of foodborne pathogens. Upon completion of the course, students will be able to critically evaluate primary sources of information related to the field and be able to apply their knowledge to the development of effective risk assessment and risk management systems for ensuring food safety. Students will be able to critically analyze current food microbiology research publications and assess the quality of research publications in the field of food microbiology. Performance will be assessed through two exams, two quizzes, presenting and leading critical discussions of journal articles, and participating in class discussions. Resources will include an advanced-level text, other hardcopy and electronic resources and primary literature. The course will be offered every other year during the spring semester.