- Schedule of Classes - June 12, 2021 7:14PM EDT
- Course Catalog - June 12, 2021 7:15PM EDT
Course information provided by the Courses of Study 2020-2021. Courses of Study 2021-2022 is scheduled to publish by July 1.
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.
Credits and Grading Basis
3 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
- TRTo Be Assigned
- Aug 26 - Dec 7, 2021
Instruction Mode: Planned for In Person
Prerequisite: BIOMI 2900 and BIOMI 2910 or BIOMI 2911.
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