1 credit
Fall 2025 Lecture Upper DivisionData from last updated 2/18/2026
Fall 2025
Principles and applications of the microbiology of foods. Focuses on many of the important conditions that may lead to foodborne illness and food spoilage. Structured in three main sections related to foodborne hazards: 1) identification, 2) control and prevention, and 3) detection. Class meets weeks 1-5.
Learning Outcomes1Identify the major components of food that affect microbial growth.
2Explain major foodborne pathogens and under what conditions they thrive.
3Use microbiological information and molecular techniques to solve practical problems of the food industry.
Restrictions
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