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FOOD 3005

Food Microbiology

0.5 credit · Undergraduate

Foodborne diseases, microbial growth and survival, food spoilage, food fermentation. Techniques for detecting and quantifying microorganisms in foods.

2026

Topics

  • T Basics of food microbiology: Lab check in session
  • T Basics of food microbiology: Exp. 1: Techniques, enumeration
  • T Food fermentation: Exp. 1: Techniques, enumeration
  • T Food illness pathogens: Exp. 1: Techniques, enumeration
  • T Food illness pathogens: Exp. 2: Factors influencing
  • T Review lecture Exp. 2: Factors influencing
  • T Food illness pathogens: Exp. 3: Fermentation (part 1)
  • T Spoilage microorganisms Exp. 3: Fermentation (part 2)
  • T Molds and mycotoxins Exp. 4: Food spoilage and
  • T Control methods: Exp. 4: Food spoilage and

Prerequisites & course information

Prerequisite(s): FOOD 1001 , FOOD 2001 , BIOL 2303 . Lectures three hours a week, laboratory three hours a week.

Sources