BIOMI 3940

Applied and Food Microbiology

Course Description

Course information provided by the 2025-2026 Catalog.

Food Science 3940 will focus on the origin, transmission, consequences, and management of diverse microbiota throughout the food chain. Topics in this course generally include: 1) the microbiota of different food systems, 2) the physiology, metabolism, and pathogenesis of important groups of microbes, and 3) application of food microbiology to the industrial sector. You will receive a basic education in interdisciplinary subjects that require knowledge of microbiology, food safety, epidemiology, public health, biotechnology, and cell metabolism. Knowledge and expertise gained in this course will support your qualification for a future career in food science, biotechnology, or microbiology.

Prerequisites REF-FA25/Corequisites REF-FA25 BIOMI 2900 and BIOMI 2911. Corequisites: None.

Distribution Requirements (AFS-AG, BSC-AG, OPHLS-AG)

Last 4 terms offered (None)

Outcomes REF-FA25

• Identify the microbiota relevant to a given food product, process, or environment.
• Describe the causes of and mechanisms behind foodborne disease, fermentation, and spoilage.
• Determine the relevant conditions or measures needed to promote safety, fermentation, or reduce spoilage.

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