This course includes lecture and laboratory studies concerning microbes: bacteria, fungi, protists, animals, and viruses, with an emphasis on bacterial physiology, virulence, staining, classification, metabolism, growth, and the effects of physical and chemical agents on bacteria. The course includes study of microorganisms affecting humans, principles of disease transmission, disease prevention, immunity, and biotechnology. Required safety items include a lab coat, gloves, and ANSI Z87.1 safety glasses.

This course is an introduction to the principles of food microbiology and food safety. The course investigates the beneficial and harmful effects of microorganisms on food, and includes a survey of the types of microbes found in various types of food, as well as methods for their detection. Evaluation of methods of microbial control and mechanisms of disease of important food microorganisms, as well as sources of food contamination, are presented. An examination of the implementation and effectiveness of food safety programs is also covered.

This course is an introduction to the principles of food microbiology and food safety. The course investigates the beneficial and harmful effects of microorganisms on food, and includes a survey of the types of microbes found in various types of food, as well as methods for their detection. Evaluation of methods of microbial control and mechanisms of disease of important food microorganisms, as well as sources of food contamination, are presented. An examination of the implementation and effectiveness of food safety programs is also covered.