FOOD SCIENCE & TECHNOLOGY 104L
(4 units) WINTER AND SPRING QUARTERS

COURSE GOALS: 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, food borne disease, and food fermentations. Emphasis is on the design of media and methods for the identification of the microbial groups.

TEXT USED: A syllabus consisting of the laboratory experiments to be performed and pertinent background information will be available at the UCD bookstore.

ENTRY LEVEL: FS&T 104L is designed primarily for students majoring in food science and related subjects. Food Microbiology, FS&T 104 (lecture), is a prerequisite, although it may be taken concurrently. A previous laboratory course in General Microbiology is helpful but not required.

COURSE FORMAT: One hour of lecture, two three-hour laboratories, and one hour of demonstration/discussion will be held each week.
Students will be required to prepare laboratory reports on experiments as assigned by the instructor.
Grading will be based on the composite results of a midterm, a final, laboratory reports, and general performance in the laboratory.

TOPICAL OUTLINE:

1. Methods of enumeration of bacteria in foods
2. Microbiological Examination of Surfaces
3. The Coliforms
4. Salmonella
5. Staphylococcus
6. The sporeforming bacteria
7. Psychrotrophs
8. Lactic acid bacteria and their involvement in food fermentations
9. Yeasts and molds
   

DATE PREPARED: March 28, 1995
INSTRUCTORS: Glenn M. Young