FST 104L - Food Microbiology Laboratory


COURSE GOALS: This laboratory course aims to train students in the laboratory methods used in the microbiological analysis of foods. Upon completion of this course, students are expected to be able to use standard culturing methods for isolating, identifying and enumerating microorganisms in different food and environmental samples, and understand and predict how different food processing methods impact the levels of microorganisms in food.

PREREQUISITES: BIS 2A; BIS 102 and 103; FST 104

COURSE FORMAT: One hour of lecture, two three-hour laboratories, and one hour of discussion are offered each week.


  1. Basic microbiology techniques
  2. Indicator microorganisms: enumeration and characterization
  3. Sampling and the detection of pathogens
  4. D- and Z-values and the concept of validation
  5. Bacterial fermentation and lactic acid bacteria
  6. Gram+ bacteria: Staphylococcus and Bacillus
  7. Yeasts and molds
  8. Bacteriophage
  9. DNA extraction and polymerase chain reaction