Microbiology of Food

Catalog description

This course introduces the fascinating role of microorganisms in food production, spoilage, and safety, with an emphasis on real-world applications and societal impacts. Topics include microbial growth and control, foodborne illnesses, fermentation in food and beverages, and food preservation methods. Designed for non-science majors fulfilling their core science credit, this lecture highlights the importance of food microbiology in everyday life. Majors should enroll in BIOL 202. Co-requisites: BIOL117 Course Attributes: Nat Sci Elect/Integration Lect, Scientific Persp/Explore Lect College of Arts & Sciences Biology