BIOMI 3940

Applied and Food Microbiology

Course Description

Course information provided by the 2020-2021 Catalog.

Microorganisms play a central role in a variety of food, agricultural, and environmental processes. This course presents a comprehensive survey of the roles that microorganisms play in industrial/biotechnological processes as well as their importance in the safety and production of foods. A focus on the impact of genomics and the emerging understanding of the microbiome provides an underlying foundation for the course. A 2-credit core section on food microbiology is complemented by a 1-credit section on industrial/biotechnological applications.

Prerequisites/Corequisites Prerequisite: BIOMI 2900 and BIOMI 2911.

Outcomes

• Assemble and analyze microbiological data.
• Demonstrate a working knowledge of microbial pathogens that cause food-borne illness.
• Appraise the impact of intrinsic and extrinsic factors on safety and spoilage of foods.
• Develop and critically analyze food production processes for safety and quality challenges.
• Describe various food fermentation processes.
• Design food protection plans including economic considerations.
• Globally assess the impact of microbial processes on food systems.
• Demonstrate a knowledge of industrial fermentation processes.

Distribution Category (PBS-AS, BIO-AS)

When Offered Fall.

View Enrollment Information