BIOMI 3940

BIOMI 3940

Course information provided by the Courses of Study 2021-2022.

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.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: BIOMI 2900 and BIOMI 2911.

Distribution Category (PBS-AS, BIO-AS)

  • 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.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 3940FDSC 5940

  • 3 Credits GradeNoAud

  •  1197BIOMI 3940  LEC 001

  • Instruction Mode: In Person
    Prerequisite: BIOMI 2900 and BIOMI 2910 or BIOMI 2911.