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Food Biology/Microbiology Option
The food biology/microbiology option prepares students for graduate study and research in several areas including food science, biochemistry, biotechnology, microbiology, post-harvest biology, and commodity emphasis. The program is designed for students interested in research and development careers with food companies or government laboratories and in teaching and research at academic institutions. The option can also serve to prepare students for professional schools such as medical, veterinary, or dental school.
| Additional Requirements | |
| Specific course requirements | 17 (23) |
| Biological Sciences: (BIS 1B) | 5 |
| Organic Chemistry: Chem. 8A-8B (6) or Chem. 118A-118B-118C (12) | 6-12 |
| General Microbiology: Microbiology 102, 102L | 6 |
| additional courses to be selected from an up-to-date list of approved courses available from the Department Advising Center (see below) | 10 |
| Course | Units | Quarters Offered | |
| Food Science and Technology | |||
| 102A | Malting and Brewing Science | 4 | Winter |
| 102B | Practical Malting and Brewing | 4 | Spring |
| 107 | Food Sensory Science | 4 | Fall |
| 119 | Chemistry and Technology of Milk and Dairy Products | 4 | Spring (odd years) |
| 120 | Principles of Meat Science | 3 | Spring |
| 120L | Meat Science Laboratory | 2 | Spring |
| 123 | Introduction to Enzymology | 3 | Spring |
| 123L | Enzymology Laboratory | 2 | Spring |
| 128 | Food Toxicology | 3 | Spring |
| 131 | Food Packaging | 4 | Fall |
| 151 | Food Freezing | 1 | Winter |
| 192 | Internship for Advanced undergraduates | 1-3 | All Quarters |
| 198 | Directed Group Study | 1-4 | All Quarters |
| 199 | Special Study for Advanced Undergraduates | 1-3 | All Quarters |
| Biological Sciences (BIS) | |||
| *101 | Genes and Gene Expression | 4 | All Quarters, Sum |
| 101D | Genes and Gene Expression Discussion | 1 | All Quarters |
| 104 | Regulation of Cell Function | 3 | All Quarters, Sum |
| Chemistry (CHE) | |||
| 107A | Physical Chemistry for the Life Sciences | 3 | Fall |
| 107B | Physical Chemistry for the Life Sciences | 3 | Winter |
| Environmental Toxicology | |||
| 111 | Introduction to Mass Spectrometry | 3 | Winter |
| Microbiology (MIC) | |||
| 105 | Bacterial Diversity | 5 | Winter |
| 120 | Microbial Ecology | 3 | Spring |
| 140 | Bacterial Physiology | 3 | Fall |
| 150 | Bacterial Genetics | 3 | Winter |
| 155L | Bacterial Physiology Laboratory | 3 | Spring |
| 162 | General Virology | 4 | Winter |
| 170 | Yeast and Molecular Genetics | 3 | Spring |
| Molecular and Cellular Biology | |||
| 120L | Biochemistry Laboratory | 6 | All Quarters, Sum |
| 121 | Molecular Biology of Eukaryotic Cells | 3 | Winter, Spring |
| 122 | Structure and Functions of Proteins | 3 | Fall, Winter |
| 126 | Plant Biochemistry | 3 | Spring |
| 140L | Cell Biology Laboratory | 4 | Winter |
| *150 | Embryology | 4 | Fall, Spring, Sum |
| 160L | Principles of Genetics Laboratory | 4 | All Quarters, Sum |
| 161 | Molecular Genetics | 3 | Winter |
| Neurobiology, Physiology and Behavior (NPB) | |||
| *101 | Systemic Physiology | 5 | All Quarters, Sum |
| 101L | Systemic Physiology Laboratory | 3 | All Quarters, Sum |
| Population Health and Reproduction (PHR) | |||
| 150 | Food-borne Infections and Intoxications | 4 | Spring |
| 450 | HACCP and Risk Management | 3 | Winter |
| Plant Biology (PLB) | |||
| 105 | Developmental Plant Anatomy | 5 | Fall |
| 111 | Plant Physiology | 3 | Fall, Sum |
| 126 | Plant Biochemistry | 3 | Fall |
| 140 | Culinary and Medicinal Herbs (also ERS 140) | 3 | Spring |
| 148 | Introductory Mycology | 4 | Fall |
| 150 | Plant Natural Product Chemistry | 3 | Fall |
| 172 | Post-harvest Physiology and Handling of Horticultural Commodities | 3 | Fall |
| Plant Pathology (PLP) | |||
| 130 | Fungal Biotechnology and Biochemistry | 3 | Winter |
| 148 | Introductory Mycology | 4 | Fall |
| Pathology, Microbiology and Immunology (PMI) | |||
| 126 | Fundamentals of Immunology | 3 | Winter |
| 127 | Medical Microbiology | 5 | Spring |
| Viticulture of Enology (VEN) | |||
| 128 | Wine Microbiology | 2 | Winter |
| 140 | Distilled Beverage Technology | 3 |
*Courses required for the School of Veterinary Medicine/Food Safety Training Program
To view Food Biology/Microbiolgy Suggested 4-Year Schedule