Course # 11:400:423

Course Name: Food Microbiology (lectures)

Credits: 3

Course Syllabus:
This course is designed to give students an understanding of the role of
microorganisms in food processing and preservation; relation of
microorganisms to food spoilage, foodborne illness and intoxication,
general food quality, and role of microorganisms in health promotion.

Text books and other materials used:
1. Food Microbiology. Fundamentals and Frontiers. M.P. Doyle, L.R. Beuchat
and T.J. Montville, eds., ASM Press, Washington, DC. 1997 (or 2001).
2. Modern Food Microbiology. Sixth Edition. J.M. Jay. Aspen Publishers,
Inc., Gaithersburg, Maryland 2000. (Fourth and Fifth Editions are good as
well).
3. Fundamental Food Microbiology. Second Edition. B. Ray. CRC Press 2001.
4. The Microbiology of Safe Food. S.J. Forsythe. Blackwell Science 2000.

Mode of instruction: Lectures

Number of students in your class: approx. 30

What work is required of students: Students are expected to attend all
lectures and to prepare for lectures ahead of time by consulting food
microbiology textbooks and the lectures materials. They are also expected
to actively participate in class discussions and to ask questions in class,
to complete and turn in assignments on time and to notify in advance about
their possible absence.
The lectures and activities in this course are designed to help students
learn the basic principles of food microbiology, to solve problems, and to
report clearly and concisely their knowledge in both an oral and written
format.

Any methods used to assess students learning beyond
assignments and exams: personal communication with the students between the
classes.



Course # 11:400:424

Course Name: Food Microbiology (lab course)

Credits: 1

Course Syllabus:
This is an introductory laboratory course in food microbiology. In this
class, the student will become familiar with the laboratory methods used in
the microbiological analysis of foods, and with the identifying
characteristics of the major groups of microorganisms associated with food
spoilage, foodborne disease, and food fermentations.
FOOD MICROBIOLOGY COURSE (lectures) should be taken concurrently. A
previous laboratory course in General Microbiology is helpful but not
required.

Text books and other materials used:
1. Food Microbiology. Fundamentals and Frontiers. M.P. Doyle, L.R. Beuchat
and T.J. Montville, eds., ASM Press, Washington, DC. 1997 (or 2001).
2. Modern Food Microbiology. Sixth Edition. J.M. Jay. Aspen Publishers,
Inc., Gaithersburg, Maryland 2000. (Fourth and Fifth Editions are good as
well).
3. Fundamental Food Microbiology. Second Edition. B. Ray. CRC Press 2001.
4. The Microbiology of Safe Food. S.J. Forsythe. Blackwell Science 2000.
Mode of instruction: Lectures and experimental work in the laboratory.

Number of students in your class: approx. 30

What work is required of students: The experiments, assignments, projects,
and other activities in this course are designed to help students to learn
the basic principles of food microbiology, execute correctly and
efficiently basic food microbiology methods, work effectively with others
to solve problems, report their results clearly and concisely, both in oral
and written form, and think critically about the planning of experiments
and the interpretation of results.

Following is expected:
1. The notebook should be a bound book with the pages numbered.
2. Each experiment should start on a new page and should be clearly
labeled with its name and number.
3. The "working section" for each experiment should clearly describe the
samples tested (include all relevant information such as brand, company
name, lot number, pull date, etc.), where the procedures can be found in
the lab manual, what changes were made in the procedures, how the samples
were handled and what dilutions were made, and an account of problems
encountered, errors made, special observations, etc. You do not have to
copy procedures from the lab manual. You only need to note where the
printed procedures were not followed.

Most experiments should be conducted in groups of no more than 3 students.
All members of the group have to share equally in the work that must be
done. Rotate jobs among group members; for example, don't have the same
person always make dilutions.
For each experiment, the group must hand in a brief report that summarizes
what the experiment was; what sample(s) were used; raw data obtained (in
tables, please!); reported counts; brief notation on any problems
encountered. This report is due on the day that the experiment is
completed. Each group member must take turns to compile data and hand in
the report.

Grading format: grades assigned based on the results of the students'
performance in their quizzes, participation in discussions and
presentations, quality of their research work.

Any methods used to assess students learning beyond
assignments and exams: personal communication with the students between the
classes.

Students are encouraged to ask questions, express concerns, etc. at any
time. This is a rather informal laboratory class and the TA will be in the
lab at the regularly scheduled lab times. Therefore, it is expected that
most questions can be answered during the lab time. However, if you would
like to talk with the course co-coordinator or the TA at another time, we
would be happy to set up an appointment with you. Talk to us in class (best
option), send us an email message (next best option), call us on the phone,
or stop by the office.