Food Microbiology for Technicians

Section III: Course Description Upon successful completion of this course, students will have learned the basics of microbiology including microbial structure and function, metabolism and growth of microbial growth. This will be followed by the role of microbes in foodborne illness and intoxication; food spoilage and food safety. The principles used to control microbial growth in food will also be studied. Students will gain experience in basic microbiological lab techniques used in the isolation, enumeration and identification of microbes important to the food industry.