FDSC 408Food Microbiology
Food Microbiology focuses on the application of microbiological principles to foods and food ingredients. Topics covered include: potential for microbial growth in a particular food or food ingredient based on the following parameters - biological structure, nutrient composition, naturally occurring inhibitors, pH, water activity, oxidation reduction potential, temperature, atmosphere conditions and humidity; choice of appropriate microbial detection methods for groups of organisms and foodborne pathogens; identification of types and the consequence of growth of pathogens and non-pathogens associated with particular commodities; evaluation of the effect of different processing conditions on the destruction, survival and growth of spoilage and pathogenic microorganisms; identification of significant factors affecting the association of pathogens with food and food ingredients, events leading to infection and/or intoxication, and prevention and control of foodborne illness; comprehension of the importance of food microbiology in everyday living. Student knowledge will be evaluated through examinations and other class activities
Prerequisites
From the catalog: “MICRB 201 Enforced Concurrent at Enrollment: FDSC 200 and FDSC 201”
Where it sits in degree plans
Suggested plans most often put it in Year 3 · Fall (1 program).
Required in (1)
- Food Science, B.S.
One of the options in (6)
- Biobehavioral Health, B.S. (Behrend)
- Biobehavioral Health, B.S. (Capital)
- Biobehavioral Health, B.S. (Health and Human Development)
- Biobehavioral Health, B.S. (University College)
- Mushroom Science and Technology, Minor
- Poultry and Avian Science, Minor