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Sep 27, 2024
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MICR 405 - Microbial Food Biotechnology (3 units)
Study of microbes used for production of food and microbial products used for food and industrial purposes. Study of microbes causing food spoilage and foodborne illnesses. Analysis of food quality control and preservation.
Prerequisite(s): MICR 276 and MICR 276L .
Units of Lecture: 3
Offered: Every Fall
Student Learning Outcomes:
Upon completion of this course:
1. Students will be able to engage in independent inquiry through perusing current research literature for topics related to course material.
2. Students will be able to critically read, interpret, and assess current literature in food microbiology.
3. Students will be able to identify the historical, economic, cultural, and societal impacts of microbes used for production of food.
4. Students will be able to identify environmental and processing factors that increase risks for food spoilage and understand how to implement surveillance for these factors and implement mitigation procedures.
5. Students will be able to demonstrate transferable skills that are important for the students’ future, such as written communications.
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