NDFS 361

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Food Microbiology

Course Description

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.

When Taught

Fall

Min

3

Fixed

3

Fixed

2

Fixed

3

Title

Microbial Safety of a Common Food Product

Learning Outcome

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

Title

Spoilage Microorganisms

Learning Outcome

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

Title

Laboratory Experiments

Learning Outcome

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

Title

Intrinsic and Environmental Aspects

Learning Outcome

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.

Title

Growth Requirements of Common Food Borne Pathogens

Learning Outcome

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.