NDFS 361
Food Microbiology
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Pathogenic and spoilage microorganisms in foods and their control. Beneficial microorganisms in food systems. Influence of the food system on growth and survival of microorganisms.
When Taught
Fall
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
3
Fixed
3
Fixed
2
Fixed
3
Title
Microbial Safety of a Common Food Product
Learning Outcome
Design and carry out a laboratory experiment to evaluate the microbial safety of a common food product or process
Title
Spoilage Microorganisms
Learning Outcome
Classify spoilage microorganisms according to the food or foods they are most likely to affect based on the intrinsic and environmental characteristics of the food and compare to various storage methods to determine which method would be most appropriate for the given food product
Title
Laboratory Experiments
Learning Outcome
Carry out a series of laboratory experiments aimed at isolating and identifying common food borne microbial pathogens
Title
Intrinsic and Environmental Aspects
Learning Outcome
Understand intrinsic and environmental aspects of foods and how they can be modified to affect the growth and metabolism of food borne microorganisms to include spoilage, pathogenic, and beneficial organisms.
Title
Growth Requirements of Common Food Borne Pathogens
Learning Outcome
Understand the growth requirements of common food borne pathogens and spoilage microorganisms. Be able to attribute the characteristics of a food borne illness with unknown etiology to the most likely organism. Differentiate which organisms would be likely to grow in a specific food product.
