Food, Disease and People

1.5 credits · Undergraduate

Microorganisms and their role in human societies today and in the past. Microorganisms in fermentation of food (cheese, sourdough bread) and beverages (wine, beer) but also in foodborne and non-foodborne diseases (listeriosis, plague). Aspects of growth, genetics, evolution and ecology of microorganisms as part of food and diseases with an emphasis on bacteria and their classification. Importance of microorganisms in trade and history.