BIO 140 - Food Microbiology
Credits: 3
2 Lecture Hours 2 Lab Hours
Description
This is a course intended for non-science majors who require a basic knowledge of microbes affecting food. The course provides a broad introduction to cells and their components, the distinct features of microbes and their role in food spoilage and food borne illnesses. Additional topics discussed include: aseptic techniques, food testing and the effectiveness of sanitation techniques.
Learning Outcomes
Upon successful completion of the course, the student will:
- Identify the structure and describe the function of cellular components.
- List and describe the primary microbes involved in both food production and food handling.
- Explain the process of disease transmission in food and water.
- Explain the challenges in sanitation as it relates to food handling.
- Trace the flow of food through the food handling process.
Listed Topics
- Cell structure and function
- Microbes and microbial growth
- Transmission of disease via food and water
- Sanitation in the production and handling of food
- Standards for sanitation of food facilities and equipment
Reference Materials
Textbook and contemporary learning materials.
Approved By: Sutin, Stewart Date Approved: 03/26/2007
Course and Section Search
Add to Portfolio (opens a new window)
|