FOOD MICROBIOLOGY

Catalog description

In this course, the students will learn which microorganisms comprise the indigenous flora or are classify as contaminating agents in foods and the types of infections and intoxications that they may cause. Emphasis will also be given to microorganisms that are commonly used for preparation and preservations of food products that are for human consumption. The course will include revision of laws and regulations from agencies related to the food industry like the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA). The laboratory experiences will include the most relevant microbiological techniques used during food quality control. The student will also gain experience in sampling methodology. Moreover, the students will use the biochemical tests learn in General Microbiology to characterize the indigenous microflora in foods. The course consists of 30 hours of lectures and 30 hours of laboratory.