FOOD MICROBIOLOGY LABORATORY

Prerequisites & course information

Requisites: ( MICROBIO 102 or MICROBIO 304 ) and FOOD SCI/MICROBIO 325 or concurrent enrollment Course Designation: Core GenEd - Natural Science & Wellness + Lab Breadth - Biological Science Level - Intermediate L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Utilize laboratory techniques to identify microorganisms in food. Audience: Undergraduate 2. Describe the principles involving food preservation via fermentation processes. Audience: Undergraduate 3. Demonstrate understanding of the role and significance of microbial inactivation, adaptation, and environmental factors (i.e., water activity, pH, temperature) on growth and response of microorganisms in various environments. Audience: Undergraduate 4. Identify the conditions, including sanitation practices, under which important pathogens and spoilage microorganisms are commonly inactivated, killed, or made harmless in foods. Audience: Undergraduate Learning Outcomes: 1. Utilize laboratory techniques to identify microorganisms in food. Audience: Undergraduate 2. Describe the principles involving food preservation via fermentation processes. Audience: Undergraduate 3. Demonstrate understanding of the role and significance of microbial inactivation, adaptation, and environmental factors (i.e., water activity, pH, temperature) on growth and response of microorganisms in various environments. Audience: Undergraduate 4. Identify the conditions, including sanitation practices, under which important pathogens and spoilage microorganisms are commonly inactivated, killed, or made harmless in foods. Audience: Undergraduate