Natural Science 0290 - Food Microbiology

Microorganisms are ubiquitous components of food from farm to fork. As public interest in probiotics and fermented foods grows, as well as concerns over food safety and quality mount, the potential effects of food microbiology on human health and wellbeing are profound. Ensuring the future of food safety and quality will require critical thinking, innovative research approaches, and healthy skepticism. Students will have the opportunity to foster those skills while studying the foundations of microbial growth and the role of beneficial microorganisms in food fermentation, and discussions about spoilage and the occurrence of pathogenic microorganisms in our food system.

Quantitative Skills Students are generally expected to spend approximately 8 hours per week on preparation and work outside of class time.