Subject: BIOL 51601 Food Microbiology
Credits: 5 (Class 3, Lab 4)
Offered: Every 2 years
Pre-requisite: BIOL 31600 or BIOL 22100 or equivalent with C- or better grades.
Food Microbiology is a duel level course for both graduate and upper level undergraduate students who are interested in learning food safety (foodborne diseases), food fermentation/production, spoilage, food preservation, and regulations. The laboratory teaches conventional as well as molecular methods for enumeration and detection of foodborne pathogens and food spoilage microbes in various types of food samples. Lab activities also include a wine or beer fermentation project and a capstone food analysis group project.
Who should take this course?
- Students who are pursuing a career in food industry, food testing laboratories, sanitation, and public health.
- Students who would like to continue graduate studies in food microbiology or food science.
- Students who are interested in biotechnology, medicine, medical technology, veterinary medicine, and industrial microbiology.
The knowledge learned from this course can be applied to individual’s daily life to improve food safety and to prepare fermented food and beverages at home.
What Students Say About Food Microbiology BIOL 51601:
Genan Alshawy, a senior who is applying to pharmacy school, credited Food Microbiology with helping her gain a wider appreciation for the role of microbes in food production and safety. It “helped me see how much good biology can do in the world and I will always be grateful for that. Even though this course is challenging, I find myself enjoying the material presented in the class. I learned a lot about the microbes associated with food whether they are pathogenic or beneficial, as the one responsible for making yogurt. As I’m making yogurt at home, I found it helpful to learn about the fermentation process.”