Nutrition and Food Sciences: Food Microbiology

Foodborne pathogens and spoilage microorganisms of commercial and epidemiological relevance. Conditions favorable to microbial growth, evaluation of foods for microbial content, and measures to prevent/reduce/eliminate potential microbe related food borne illness. Positive uses of microbes in the production of foods are also discussed (i.e. fermentation). Prerequisite: NFS 2153, NFS 2156 or NFS 2183.

Asynchronous online

https://www.uvm.edu/sites/default/files/Food%20Microbiology%20Syllabus.pdf

This course is a course on evaluation of foods for microbial content as well as the development of measures to prevent/reduce/eliminate potential microbe related food borne illness. Positive uses of microbes in the production of foods (i.e. fermentation) will also be addressed.

The course will be an asynchronous online course. The course is self-paced with the exception of the hard due dates. Quizzes and the associated exams may be completed before their due date but may not be submitted after their due date. Students will be expected to meet on a weekly basis via Team to review their submitted materials and to clarify any questions they may have related to their scores/understanding of materials.

The course grading is based on a combination of lecture exams, as well as homework assignments and weekly Team meetings (5-20 minutes). Exam formats may include multiple choice, short answer as well as short essay question(s). Homework assignments will be in the form of short answers/discussions which are meant to aid students in identifying important themes within the class. They may be fact based or reflective in nature.