FOSC 303: Food Microbiology and Safety (Theory and Lab) [Prerequisite FOSC 202]

Cultural and morphological characteristics of microorganisms in food and water. Food ecosystem. Microbiological standards and control. Control of microorganisms in food. Microorganisms in food production, spoilage and safety. Food and water-borne diseases, Food infections and intoxications. The laboratory will provide hands-on knowledge of the techniques for the isolation, enumeration and identification, of microorganisms involved in food spoilage, food borne diseases and food fermentations.