Laboratory in Food Microbiology

Catalog description

Methods of isolation, detection of spoilage, pathogenic microorganisms in foods; effects of processing and preservation on survival of food microorganisms. FD SC 409W Laboratory in Food Microbiology (3) Food Microbiology Laboratory is intended to demonstrate microbiological concepts through the appropriate use of equipment and laboratory procedures. The laboratory focuses on the practical application of microbiological principles to foods and food ingredients based on the following experiences: development of proficiency in using selected microbiological techniques currently employed in regulatory, quality control and research laboratories; performance of specific microbiological analyses of foods to assess numbers and kinds of spoilage organisms or foodborne pathogens; evaluation of the effects of several processing methods on growth and survival of microorganisms. The course emphasizes problem solving and critical thinking as manifested by communication skills (such as writing); scientific analysis of data, including statistics where applicable; and usage of primary scientific sources in the food microbiology literature. Practical laboratory skills are assessed through measurement of proficiency Evaluation will be conducted via projects and examinations throughout the semester. this course is required for Food Science majors. Practical laboratory skills are assessed using written lab reports, projects, and examinations.