Nutrition, Dietetics, and Food Science
 

Food Microbiology

Food Microbiology
Pathogenic and spoilage microorganisms in foods and their control. Beneficial microorganisms in food systems. Influence of the food system on growth and survival of microorganisms.
NDFS
361
 Hours3.0 Credit, 2.0 Lecture, 3.0 Lab
 PrerequisitesMMBIO 221 & MMBIO 222
 TaughtFall
 ProgramsContaining NDFS 361
Course Outcomes: 

Growth Requirements of Common Food Borne Pathogens

Understand the growth requirements of common food borne pathogens and spoilage microorganisms. Be able to attribute the characteristics of a food borne illness with unknown etiology to the most likely organism. Differentiate which organisms would be likely to grow in a specific food product.

Intrinsic and Environmental Aspects

Understand intrinsic and environmental aspects of foods and how they can be modified to affect the growth and metabolism of food borne microorganisms to include spoilage, pathogenic, and beneficial organisms.

Laboratory Experiments

Carry out a series of laboratory experiments aimed at isolating and identifying common food borne microbial pathogens

Spoilage Microorganisms

Classify spoilage microorganisms according to the food or foods they are most likely to affect based on the intrinsic and environmental characteristics of the food and compare to various storage methods to determine which method would be most appropriate for the given food product

Microbial Safety of a Common Food Product

Design and carry out a laboratory experiment to evaluate the microbial safety of a common food product