MIC430L
Download as PDF
MIC430L - Advanced Food Science & Microbiology Laboratory
Course Description
This course is designed to provide students with the opportunity to pursue advanced techniques related to food science and food microbiology. These laboratory techniques will enable students to objectively evaluate food qualities, microbial activity and sensory attributes.
The class will begin with classroom instruction and lab exercises covering the principles of advanced food microbiology and food chemistry as well as lab principles, procedures, and practices. It will provide an understanding of food processing whether it be thermal, dehydration, low water activity (aw), or acidification and the controls of the process that make the product safe such as temperature, pH, moisture content, aw, or a combination. The interactions between microorganisms and process variables will be used to confirm the commercial safety of the food. Additionally, the students will gain an understanding of the importance of shelf-life on marketability and also how packaging and ingredient options play a role in improving texture and flavor as well as microbial stability during storage.
After basic lab exercises to reinforce initial lecture content are covered, in groups of two or three, students will develop a project to pursue for their lab work for the rest of the course. They will develop a product, analyze it for quality attributes and microbial activity during storage, and determine its shelf-life. The product should also have market appeal.
The class will begin with classroom instruction and lab exercises covering the principles of advanced food microbiology and food chemistry as well as lab principles, procedures, and practices. It will provide an understanding of food processing whether it be thermal, dehydration, low water activity (aw), or acidification and the controls of the process that make the product safe such as temperature, pH, moisture content, aw, or a combination. The interactions between microorganisms and process variables will be used to confirm the commercial safety of the food. Additionally, the students will gain an understanding of the importance of shelf-life on marketability and also how packaging and ingredient options play a role in improving texture and flavor as well as microbial stability during storage.
After basic lab exercises to reinforce initial lecture content are covered, in groups of two or three, students will develop a project to pursue for their lab work for the rest of the course. They will develop a product, analyze it for quality attributes and microbial activity during storage, and determine its shelf-life. The product should also have market appeal.
Min Units
2
Max Units
2
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Undergraduate
Course Attributes
CE - CL (Cross Listed)
Cross Listed Courses
May be convened with
MIC530L
Component
Laboratory
Optional Component
No
Typically Offered Main Campus
Spring
Typically Offered Distance Campus
Not Offered
Typically Offered Online Campus
Not Offered
Typically Offered Phoenix Campus
Not Offered
Typically Offered Sierra Vista Campus
Not Offered
Typically Offered Community Campus
Not Offered