HMEC 435 - MICROBIO ASPECT OF FOOD SAFETY

Institution:

Delaware State University

Subject:

Human Ecology

Description:

This course focuses on functions and characteristics of microorganisms in the utilization and manufacture of food products as well as spoilage and pathogenic microorganisms result in foodborne disease, economic loss, etc. The course integrates lecture and labortory components. The laboratory componet is intended to demonstrate microbiological concepts through the appropriate use of equipment and laboratory procedures. The laboratory component focuses on the practical application of microbiological principles to food and food ingredients based on the following experiences: development of proficiency in using selected microbiological techniques currently employed in regulatory, quality control and research laboratories; performance of specific microbiological analyses of foods to assess numbers and kinds of spoilage organisms or foodborne pathogens. In addition, this course serves as the required writing across the curriculum course for the Food Science Option. As such, the course emphasizes problem solving and critical thinking as manifested by written and oral skills; scientific analysis of data, including statistics where applicable; demonstration of basic scientific writing and critiquing skills, usage of primary scientific sources in the food microbiology literature. Writing skills are measured through development of a team project, written labs reports/presentations during the semester.

Credits:

3.00

Credit Hours:

Prerequisites:

HMEC 250

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.desu.edu

Phone Number:

(302) 857-6060

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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