FOOD MICROBIOLOGY

Prerequisites & course information

Requisites: MICROBIO 101 , 303 , or M M & I 301 or graduate/professional standing Course Designation: Core GenEd - Natural Science & Wellness 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. Identify and summarize the impacts of intrinsic and extrinsic factors on microorganisms. Audience: Undergraduate 2. Calculate and apply thermal processing parameters to reductions in microbial numbers. Audience: Undergraduate 3. Apply Hazard Analysis Critical Control Point (HACCP) concepts and principles to food production processes. Audience: Undergraduate 4. Demonstrate knowledge of foodborne microbial pathogens. Audience: Undergraduate 5. Describe methods and principles of sampling and testing food for microorganisms. Audience: Undergraduate 6. Compare and contrast the principles, practices, and pathways of food fermentations. Audience: Undergraduate 7. Analyze and use microbiological data sets. Audience: Undergraduate 8. Evaluate the benefits and hazards of modern food production, organic foods, and genetically-engineered foods. Audience: Undergraduate Learning Outcomes: 1. Identify and summarize the impacts of intrinsic and extrinsic factors on microorganisms. Audience: Undergraduate 2. Calculate and apply thermal processing parameters to reductions in microbial numbers. Audience: Undergraduate 3. Apply Hazard Analysis Critical Control Point (HACCP) concepts and principles to food production processes. Audience: Undergraduate 4. Demonstrate knowledge of foodborne microbial pathogens. Audience: Undergraduate 5. Describe methods and principles of sampling and testing food for microorganisms. Audience: Undergraduate 6. Compare and contrast the principles, practices, and pathways of food fermentations. Audience: Undergraduate 7. Analyze and use microbiological data sets. Audience: Undergraduate 8. Evaluate the benefits and hazards of modern food production, organic foods, and genetically-engineered foods. Audience: Undergraduate