3 credits
Fall 2025 Lecture Upper DivisionData from last updated 10/2/2025
Fall 2025
Microbiology of foods, with emphasis on the conditions for growth of microorganisms and degradation of food components, preservation methods, use of Hazard Analysis and Critical Control Point (HACCP) concepts, and microorganisms associated with foodborne illness, and modern detection methods.
Learning Outcomes1Students should be able to identify the major components of food that affect microbial growth, to identify degradation in foods when microorganisms grow.
2Students will be able to explain how preservations methods affect microbes in food, to explain major foodborne pathogens and under what conditions they thrive, to use microbiological information and molecular techniques to solve practical problems of the food industry.
Prerequisites
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