BIOMI 3940
Last Updated
- Schedule of Classes - December 2, 2024 7:38PM EST
- Course Catalog - December 2, 2024 7:07PM EST
Classes
BIOMI 3940
Course Description
Course information provided by the Courses of Study 2024-2025.
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) (OPHLS-AG)
- 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.
Regular Academic Session. Combined with: FDSC 3940
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Credits and Grading Basis
3 Credits Graded(Letter grades only)
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Class Number & Section Details
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Meeting Pattern
- MWF Stocking Hall M01
- Aug 26 - Dec 9, 2024
Instructors
Snyder, A
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Additional Information
Instruction Mode: In Person
Prerequisite: BIOMI 2900 and BIOMI 2910 or BIOMI 2911.
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