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| FS 36200 - Food Microbiology |
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Credit Hours: 3.00. Microbiology of foods, with emphasis on the conditions for growth of microorganisms and degradation of food components, preservation methods, use of Hazard Analysis and Critical Control Point (HACCP) concepts, and microorganisms associated with foodborne illness, and modern detection methods.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Students should be able to identify the major components of food that affect microbial growth, to identify degradation in foods when microorganisms grow. 2. Students will be able to explain how preservations methods affect microbes in food, to explain major foodborne pathogens and under what conditions they thrive, to use microbiological information and molecular techniques to solve practical problems of the food industry. Prerequisites: Undergraduate level BIOL 22100 Minimum Grade of C- and (Undergraduate level BCHM 30700 Minimum Grade of D- or Undergraduate level BCHM 56100 Minimum Grade of D- or Undergraduate level CHM 33300 Minimum Grade of D-) |
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