PREREQUISITE(S): BIS 103 or BIS 105
COURSE GOALS/DESCRIPTION: The course introduces fundamental and current aspects of microbiology, with a focus on foodborne pathogens and disease, the control of microbes in food, and food fermentations. The underlying mechanisms of microbial responses to commonly applied food preservation methods are examined. The course also introduces concepts related to microbial food spoilage, the use of antibiotics in food production, and the relationship between beneficial dietary microbes, the human gut microbiome, and human health. Basic aspects of food-relevant bacteria, fungi, protists, helminths, and viruses are presented. The goal of FST 104 is to provide an integrated understanding of food microbiology.
COURSE FORMAT: lecture 3 hours.