Microbial Food Safety (16:400:605)

(Revised Month day, Year)

COURSE MATERIALS:

Reading assignments, PPT, government websites. Information provided as required.

COURSE DESCRIPTION:

An in-depth presentation of Microbial Food Safety from the farm to the table. Discussion will encompass a range of topics from safety of genetically modified microorganisms for use in food production to impact of preventative measures and risk analysis in the food industry. Emphasis is placed on applied technology rather than microbial theory.

This course will:

1. Bridge microbial food safety theory with application.
2. Provide an opportunity for writing, critiquing, and presenting technical material.
3. Introduce active learning exercises and decrease reliance on lectures as the primary medium of information transfer.

LEARNING OBJECTIVES:

1. Students will obtain foundational factual knowledge in food microbiology, food safety, and food sustainability.
2. Through the use of simulations, case studies, group discussions and exams, students will begin to integrate facts and develop sufficient critical thinking skills to allow for intelligent debate of controversial microbial food safety issues globally.
3. Students will understanding the impact of government regulations and food industry guidance on achieving food safety.

ASSIGNMENTS/RESPONSIBILITIES & ASSESSMENT:

1. In-class discussion/debate: Students are expected to be prepared to actively engage in discussion of material presented during class. Topic areas and background material will be provided to students prior to class such that students can independently review the material and be prepared to address specific questions. Students will be evaluated based on ability to engage in discussion and knowledge of material provided to the student prior to lecture
2. Group lectures: Scientists frequently engage in collaborative research efforts or group exercises related to product/system development or protocol formation. Groups will be provided a relevant topic for which they will prepare a professional presentation. Grading will be based on student knowledge of the subject, flow of the story, quality of slides, ability to answer questions
3. Exams: The exams will cover material presented since previous exam. Questions will consist of true/false, multiple choice, matching, and short answer. The questions will be designed to evaluate student understanding of material and ability to integrate knowledge to solve problems.

Students are expected to learn a significant amount of factual information on their own by reading. Unfortunately, no "one source" covers all or contains all of the factual information required by this course. The following resources may be beneficial:

1. Food Microbiology: Fundamentals and Frontiers, Fourth edition, edited by Doyle and Buchanan. ISBN-13: 978-1555816261
2. Food Microbiology: An Introduction, 2017, [Forth edition], edited by Matthews, Kniel and Montville. ISBN 9781555819385, ebook: 9781555819392
3. Reference material is copied and distributed to the class where allowed by copyright law.

Course Lectures:

Course materials will be posted on canvas at the lecturers‚ discretion.

OTHER INFORMATION:

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COURSE TOPICS:

Food Microbiome
Antibiotic resistant bacteria in the food supply
International regulations – Food Safety
Bridging food safety and sustainability
Emerging foods – microbial safety issue (Insects, cell cultured, controlled environment)