COURSE GOALS: This is an introductory laboratory course in food microbiology. In this class, the student will become familiar with the laboratory methods used in the microbiological analysis of foods, and with the identifying characteristics of the major groups of microorganisms associated with food spoilage, food borne disease, and food fermentations. Emphasis is on the design of media and methods for the identification of the microbial groups.
PREREQUISITES: BIS 2A; BIS 102 and 103; FST 104
COURSE FORMAT: One hour of lecture, two three-hour laboratories, and one hour of demonstration/discussion will be held each week.
Students will be required to prepare laboratory reports on experiments as assigned by the instructor.
Grading will be based on the composite results of a midterm, a final, laboratory reports, and general performance in the laboratory.
- Methods of enumeration of bacteria in foods
- Microbiological Examination of Surfaces
- The Coliforms
- The sporeforming bacteria
- Lactic acid bacteria and their involvement in food fermentations
- Yeasts and molds