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Apr 18, 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): BIOL 251 or MICR 276 and MICR 276L .
Grading Basis: Graded
Units of Lecture: 3
Offered: Every Fall
Student Learning Outcomes
Upon completion of this course, students will be able to:
1. engage in independent inquiry through perusing current research literature for topics related to course material.
2. critically read, interpret, and assess current literature in food microbiology.
3. identify the historical, economic, cultural, and societal impacts of microbes used for production of food.
4. 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. demonstrate transferable skills that are important for the students’ future, such as written communications.
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