4 hours. 3 hours lecture and 2 hours lab per week.
Food Microbiology
Course Description
Interactions of microorganisms with food and the implications of these interactions for food preservation, safety, and fermentations. Pathogenic microorganisms associated with food. Analysis of foods for the presence of microorganisms.
Additional Requirements for Graduate Students: Graduate student assignment may be a topic that is of current
interest in the field but not covered in the lecture or lab by the
instructor or a demonstration of techniques that are not covered
in the regular lab schedule. They will not receive additional
credit for their efforts, but instead will lose credit for work
not completed on time or in an unsatisfactory manner. Results of
the assignment will be shared with the rest of the class in the
form of a presentation and/or demonstration.
Athena Title
Food Microbiology
Undergraduate Pre or Corequisite
[(MIBO 2500 or MIBO 2500E) and MIBO 2500L)] or [(MIBO 3500 or MIBO 3500E or MIBO 3500H) and MIBO 3500L]
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Student Learning Outcomes
Students will acquire knowledge of the types of microorganisms found in food.
Students will understand the effect different environmental conditions have on microbial existence in foods and in food processing environments.
Students will describe the applications of microorganisms in food processing.
Students will understand the public health aspects of food microbiology.
Students will understand the relationship between foodborne pathogens and regulatory programs.
Students will identify foodborne microorganisms (spoilage, indicators, and pathogens) from a variety of foods through recommended methodology.
Topical Outline
Lecture:
Course introduction
Microorganisms in foods – classification, characteristics,
sources, types encountered
Microorganisms in food and factors affecting them
Microbiological changes in foods from production through
distribution
Effect of processing and packaging on spoilage and pathogenic
microorganisms
Microbial food spoilage
Basic food fermentation
Beneficial uses of microorganisms in foods
Microbial food safety
Foodborne illness case studies
Relationship between microbial food safety and regulatory
control programs (including an overview of current food safety
programs)
Lab:
Review basic microbiological techniques
Enumeration methods for microorganisms in foods
Evaluating the microbial quality of raw and processed food
products
Principles of fermentation project
Sanitation project – cleaners, sanitizers, and environmental
monitoring
Foodborne pathogens – isolation and identification methods
