BIOMI 3940

BIOMI 3940

Course information provided by the Courses of Study 2023-2024.

Food Science 3940 will focus on the origin, transmission, consequences, and management of diverse microbiota throughout the food chain. Topics in this course generally include: 1) the microbiota of different food systems, 2) the physiology, metabolism, and pathogenesis of important groups of microbes, and 3) application of food microbiology to the industrial sector. You will receive a basic education in interdisciplinary subjects that require knowledge of microbiology, food safety, epidemiology, public health, biotechnology, and cell metabolism. Knowledge and expertise gained in this course will support your qualification for a future career in food science, biotechnology, or microbiology.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: BIOMI 2900 and BIOMI 2911.

Distribution Category (BIO-AS, PBS-AS)

  • Identify the microbiota relevant to a given food product, process, or environment.
  • Describe the causes of and mechanisms behind foodborne disease, fermentation, and spoilage.
  • Determine the relevant conditions or measures needed to promote safety, fermentation, or reduce spoilage.

View Enrollment Information

  •   Regular Academic Session.  Combined with: FDSC 3940

  • 3 Credits Graded

  •  1162 BIOMI 3940   LEC 001

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