[BIOL 347] Food Microbiology
n investigation of the molecular, physiological, and ecological mechanisms of bacterial and archaeal microbes that are relevant to the production, preservation, and spoilage of foods. Topics may include: foodborne diseases, principles of food preservation, food spoilage, and foods produced by microbes. Students will learn methods of microbe isolation, culturing, and identification in the lab and use these methods to analyze foods made in the kitchen.
Prerequisite: three college level biology courses.