FDSC 5940 - Applied and Food Microbiology

Fall. 3 credits. Letter grades only.

Prerequisite: BIOMI 2900 and BIOMI 2911. Co-meets with BIOMI 3940/FDSC 3940.

C. Batt.

Microorganisms play a central role in a variety of food, agricultural, and environmental processes. this course presents a comprehensive survey of the roles that microorganisms play in industrial/biotechnological processes as well as their importance in the safety and production of foods. A focus on the impact of genomics and the emerging understanding of the microbiome provides an underlying foundation for the course. A 2-credit core section on food microbiology is complemented by a 1-credit section on industrial/biotechnological applications.

Outcome 1: Assemble and analyze microbiological data.

Outcome 2: Demonstrate a working knowledge of microbial pathogens that cause food-borne illness.

Outcome 3: Appraise the impact of intrinsic and extrinsic factors on safety and spoilage of foods.

Outcome 4: Develop and critically analyze food production processes for safety and quality challenges.

Outcome 5: Describe various food fermentation processes.

Outcome 6: Design food protection plans including economic considerations.

Outcome 7: Globally assess the impact of microbial processes on food systems.

Outcome 8: Demonstrate a knowledge of industrial fermentation processes.