FOOD MICROBIOLOGY LABORATORY

FOODSCI 725

Principles and problems covering fundamental concepts in Food Microbiology; application of concepts in fermentation, pathogenesis, and gut health; development and control of a sustainable and safe food and fiber system.

FOODSCI/MICROBIO 325

Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology.

FOODSCI 550

Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.

FOODSCI 432

Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.

FOODSCI 551

Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older