Food Microbiology

Catalog description

to 5.00. Food Microbiology is a duel level course for both graduate and upper level undergraduate students who are interested in learning food safety (foodborne diseases), food fermentation/production, spoilage, food preservation, and regulations. The laboratory teaches conventional as well as molecular methods for enumeration and detection of foodborne pathogens and food spoilage microbes in various types of food samples. Typically offered Fall Spring Summer. Prerequisite(s): BIOL 31600 FOR LEVEL UG WITH MIN. GRADE OF C- OR BIOL 22100 FOR LEVEL UG WITH MIN. GRADE OF C- Course Learning Outcomes 1. Identify sources of microorganisms in food, understand impact of food environment on the growth of microorganism, associate how growth of microorganisms change the quality of food, distinguish characteristics of foodborne pathogens and foodborne illness. 2. Describe various causes of food spoilage and characteristics of spoilage microorganisms. 3. Describe different methods for controlling microorganisms in food and choose appropriate methods to improve food safety and extend shelf-life. 4. Explain how to implement food safety plans (HACCP) and interpret food safety regulations. 5. Recognize characteristics of beneficial microorganisms, list application of these organisms in food production as well as health benefits provided by probiotics. 6. Choose and apply appropriate methods, which Include culture based methods, serology, as well as molecular techniques, for enumeration or detection of foodborne pathogens and spoilage microbes in a variety food products. View Class Schedule