BIOL 125 - Food Microbiology

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

General Education Code(s): 23NS, 23RE
Prerequisite(s): None
Corequisite(s): None
Restriction(s): None

This course explores the theories and philosophy of food microbiology with emphasis on basic concepts and techniques of microbiology. Important topics include the significance of microorganisms to food preparation and spoilage, methods of microbial control, forms of foodborne‑transmitted diseases and how to prevent them as well as food technology development.

Student Learning Outcomes of the Course: The general education requirement for natural sciences is satisfied by BIOL 125. To meet this General Education requirement, students will be able to:

demonstrate scientific reasoning applied to the natural world, including an understanding of the methods scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and employment of data analysis or mathematical modeling; and
demonstrate scientific reasoning applied to the natural world, including application of scientific data, concepts, and models in one of the natural sciences.

The general education requirement for critical thinking is satisfied by BIOL 125. To meet this General Education requirement, students will be able to:

clearly articulate an issue or problem;
identify, analyze, and evaluate ideas, data, and arguments as they occur in their own or others’ work;
acknowledge limitations such as perspective and bias; and
develop well-reasoned (logical) arguments to form judgments and/or draw conclusions.

Course-specific SLOs for BIOL 125:

Students will evaluate the validity of hypotheses as applied to natural phenomena (critical thinking/develop well-reasoned arguments).
Students will define methods for controlling time and temperature abuse.
Students will explain why time and temperature are critical controls for prevention of food-borne illnesses.