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. Contents include the microbial ecology of food, beneficial microorganisms in food systems, pathogenic and spoilage microorganisms, characteristics of foodborne infection, food intoxication and the influence within the food system of the growth and survival of microorganisms and contaminants that may occur in a food-processing environment. Food preservation and food processing related to food microbiology are also discussed [3 credits]
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. Contents include the microbial ecology of food, beneficial microorganisms in food systems, pathogenic and spoilage microorganisms, characteristics of foodborne infection, food intoxication and the influence within the food system of the growth and survival of microorganisms and contaminants that may occur in a food-processing environment. Food preservation and food processing related to food microbiology are also discussed [3 credits]
