HS 319 Food Microbiology

This course will cover the basics of microbiology and immunology followed by the role of microorganisms in foodborne illness and intoxication, food spoilage, food quality, food processing, and microbes in food processing and the gut microbiome. Students will complete at-home laboratory experiments, track and record results, answer lab-based questions reflected in graded lab reports, and complete lab-based assessments to meet the lab requirement. Prerequisites: BI 112/114 and CH 151/153 & CH 152/154, or CH 117/119.

Credits

3

Prerequisite

BI 112/114 and CH 151/153 & CH 152/154, or CH 117/119