Food Microbiology 2

This course focuses on the significance of the presence and/or growth of microorganisms in foods and their importance in the production and safety of foods. Topics covered include: types of microorganisms found in food (beneficial, pathogenic and spoilage); the effect different environmental conditions have on microbial existence in foods and in food processing environments; public health aspects of food microbiology; applications of microorganisms in food processing; and detection and enumeration of microorganisms of interest in food. The practical component of this course gives students the opportunity to develop hands-on skills in conventional and rapid methods for testing food products, including microbial indicators.