FDSC 3950

FDSC 3950

Course information provided by the Courses of Study 2024-2025.

Work includes study of the physiological characteristics of representative food microorganisms, practice in using general and rapid methods for microbiological testing and control of food products, and practice in the application of a systematic approach to controlling the safety of foods, or addressing a food safety issue.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: BIOMI 2911 or equivalent.

Comments This course receives more credit than typical for the meeting pattern due to substantial academic activity outside of instructional hours.

  • Use different sampling and plating methods to enumerate and identify microorganisms found in food products.
  • Test different commodities for legal microbial standards.
  • Isolate and culture bacteria used in food fermentations.
  • Conduct environmental sampling in a food plant.
  • Describe modern technologies used in food microbiology.
  • Formulate a hypothesis and propose a protocol to test it.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session. 

  • 3 Credits Graded

  •  1067 FDSC 3950   LAB 401

  • Instruction Mode: In Person
    Prerequisite: BIOMI 2910 or equivalent. Enrollment limited to: Food Science majors; others by permission of instructor.