First Year Seminar 191CNS20 - FYS- The Microbiology of Food

Do you like kombucha, yogurt, and cheese? Have you heard of any food-borne disease outbreaks? Do you know how dietary fiber gets digested in the human body? Microbes are an inseparable part in food production, safety, and metabolism! In this seminar we will enter the microcosm and explore food-borne pathogens, including associated diseases and outbreaks, and how to prevent them. We will also investigate the applications of bacteria in food production throughout the history and health benefits of fermented food. Gut health is closely associated with the bacteria in the human large intestine. They can digest many food components that human enzymes cannot. Thus, we will also explore the interplay between food and gut microbiomes and the effects on gut health.

First year (Fr or Soph)