MBIO 610 - Applications in Food Microbiology

Credit(s): 4
Lecture Hours: 3
Lab Hours: 2
When Offered: Fall

Advanced microbiology with a focus on microorganisms that are associated with foods, used to produce food products, or are foodborne pathogens as well as their toxins. Lectures cover aspects of food safety, the natural microbial flora of foods, spoilage microorganisms, preservation methods, common fermentations, and prevalent foodborne illness-causing microorganisms and their symptoms. Laboratory exercises isolate microorganisms from various food products as well as produce food products through fermentations.

Prerequisite(s): A grade of C or better in the following courses: MBIO 310 or MBIO 251, and CHEM 112 or CHEM 122.
Crosslisted With: MBIO 410