FDSC 3940 - Applied and Food Microbiology

(crosslisted) BIOMI 3940
(OPHLS-AG)

Fall, Summer. 3 credits. Letter grades only.

Prerequisite: BIOMI 2900 and BIOMI 2911. Fall: Ithaca, Summer: China Agricultural University, Beijing, China.

P. Gibney, A. Snyder, L. Sun.

Food Science 3940 will focus on the origin, transmission, consequences, and management of diverse microbiota throughout the food chain. Topics in this course generally include: 1) the microbiota of different food systems, 2) the physiology, metabolism, and pathogenesis of important groups of microbes, and 3) application of food microbiology to the industrial sector. You will receive a basic education in interdisciplinary subjects that require knowledge of microbiology, food safety, epidemiology, public health, biotechnology, and cell metabolism. Knowledge and expertise gained in this course will support your qualification for a future career in food science, biotechnology, or microbiology.

Outcome 1: Identify the microbiota relevant to a given food product, process, or environment.

Outcome 2: Describe the causes of and mechanisms behind foodborne disease, fermentation, and spoilage.

Outcome 3: Determine the relevant conditions or measures needed to promote safety, fermentation, or reduce spoilage.