LeeAnn Jaykus Laboratory

Teaching

Teaching

 

 

FS 405 001 Food Microbiology

MWF 10:15 – 11:05

Summary: Microorganisms of importance in foods and their metabolic activities. Sources of microbial contamination during food production, processing and storage. Microbial spoilage; foods as vectors of human pathogens. Physical and chemical destruction ofmicroorganisms in foods and the kinetics involved. Conversions of raw foods by microorganisms into food products. Microbiological standards for regulatory and trade purposes.

Fall 2007 Syllabus

FS 406 001 Food Microbiology Lab
Monday, 1:30 – 3:20

 

FS 406P Food Microbiology Problems Session
Monday, 12:25 – 1:15

Summary: Laboratory experience to complement FS/MB 405. Skills in detecting and quantitating microorganisms and their toxins in foods. Application of colony and direct microscopic counts, most probable numbers, enzyme immunoassays, nucleic acid probes and computer modeling are used to understand the numbers and types of microorganisms or microbial end products in foods. Laboratory safety and oral and written reports are emphasized.

Fall 2007 Syllabus

FS (FSA) 530 Post-Harvest Food Safety

Background on the current issues and developments associated with post-harvest food safety, including biological, chemical, and physical food safety hazards. Additionally, regulations governing food safety and consumer perceptions.

Fall 2007 Syllabus