Food Microbiology

This course is designed to introduce students to general principles of microbiology with an emphasis on structure, function and growth control of microorganisms important in food processing, food spoilage, and in causing food-borne illnesses. General microbiology topics covered in this course include structure and function of eukaryotic and prokaryotic cells, metabolism, growth of bacterial culture, pathogenic properties of microorganisms, and interaction between microbe and host. Food microbiology topics covered in this course include lactic acid bacteria and their fermentation products, spoilage microorganisms and control of their growth in food, foodborne pathogenic bacteria and control of their growth in food, and methods of identification and quantification of microorganisms in food.

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