BIOL 125 - Food Microbiology

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): None

Restriction(s): None

Corequisite(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:

Students will demonstrate 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 mathematical analysis.
Students will apply scientific data, concepts, and models in one of the natural sciences.
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.