FOS 4222 FOOD MICROBIOLOGY
Spring Semester, 2011
Period 11:45-12:35, MCCA G186
Dr. Anita C. Wright
Room 214 Aquatic Food Products Building
Phone: 392-1991, Ext. 311 Lab Ext. 312, 314
Tuesday and Thursday, 10:00 – 12:00
Usually available for drop in visits- Door is always open
Dr. Melissa Jones firstname.lastname@example.org
The contents of this course include fundamental aspects of
microbiological contamination and control during harvesting, processing and storage of foods, analysis of
microbial food fermentation, microbial ecology of foods, selection of methods to examine foods for
microbial content, and a survey of foodborne pathogens.
Successful completion of this course will enable students to achieve the
1. Accurately measure growth, survival, and death of microbes in food
2. Define the metabolic basis for methods of food preservation
3. Trace microbial pathways and end products that are involved in food
4. Recognize symptoms, epidemiology, and pathogenesis of foodborne infections.
5. Critically evaluate methods for detection, enumeration, and control of
Microbiology, Biochemistry, Bacterial Genetics, Immunology, Food
Fermentations, Microbial Ecology, Epidemiology, Parasitology,
Fundamentals and Frontiers. 3
2007 Washington D.C
A=90-100, B+86-89, B=80-85, C+=76-79, C=70 75, D+=66-69, D=60-65
Four tests and a cumulative
optional final exam will be given. Final Grade is average of four tests OR
and the final exam OR
all five tests (including final exam) can be taken and lowest score will be dropped.
NO MAKE UP TESTS:
If an exam is missed, it can be used as the dropped test, but you will then be required to
take final exam. Unannounced quizzes will be used to gauge attendance and enhance exam grades.