NFSC 430- Food Microbiology
This syllabus covers the general subject matter and format for the course but does not apply to any specific semester. For information about this course for a particular semester please contact the course Instructor. Syllabi for all courses in the Department of Nutrition and Food Science are subject to change at any time per decision of the Instructor. The Instructor for the course may also change at the discretion of the Department of Nutrition and Food Science.
Course Description
A lecture course encompasses topics related to major microorganisms implemented in foodborne diseases and food spoilage, and the use of microbes for food production. As we move through the three general topics, we will emphasize the “how” and “why” and “what can we do about it?” questions regarding the activities of microbes in food.
Goals
The goal of this course is to give students an integrated picture of food microbiology and the problems that a food microbiologist learns to address.
Prerequisites
Student should have had an introductory microbiology course such as BSCI 223.
Textbook
Montville, T.J. and K.R. Matthews. 2005. Food Microbiology: An Introduction. ASM Press, Washington, D.C.
Websites on Food Safety
- USDA/Food Safety Inspection Service (FSIS)
http://www.fsis.usda.gov - FDA/Center for Food Safety & Applied Nutrition
http://www.cfsan.fda.gov/list.html - Centers for Disease Control and Prevention (CDC)
http://www.cdc.gov/ - Institute of Food Technologists (IFT)
http://www.ift.org/ - International Association for Food Protection (IAFP)
http://www.foodprotection.org/ - American Society for Microbiology (ASM)
http://www.asm.org/
Instructor
Dr. Jianghong Meng
3305 Marie Mount Hall
(301) 405 1399
http://128.8.90.143:8080/cms/entity/jmeng@umd.edu
Topics
| Section I | Foodborne Disease |
| 1 | Foodborne Disease Epidemiology |
| 2 | Salmonella |
| 3 | E. Coli |
| 4 | Shigella and Yersinia |
| 5 | Campylobacter, Vibrio |
| 6 | Listeria monocytogenes |
| 7 | Staphylococcus |
| 8 | Spore-forming bacteria |
| 9 | Protozoa and parasites |
| 10 | Molds, Viruses and Prions |
| Section II | Parameters of Microbial Growth & Survival/Food Spoilage |
| 11 | Temperature effects on microbial growth and survival |
| 12 | Thermal destruction kinetics and calculations |
| 13 | Water activity |
| 14 | Acids as food preservatives |
| 15 | Effect of atmosphere on growth and survival |
| 16 | Microbial spoilage patterns |
| 17 | Antimicrobials as food preservation |
| 18 | Food irradiation |
| Section III | Food Fermentation |
| 19 | Lactic acid bacteria |
| 20 | Fermentation |
| 21 | Biotechnology in food microbiology |
| 22 | The US food safety system (government) |
| 23 | The US food safety system (the industry) |
Grading
Grades will be based on three homework assignments (100 pts), two midterms (200 pts) and a comprehensive final (200 pts).
Grades will be assigned as follows: A+ = >95%, A = >92-95%, A- = 90-92%, B+ = >85-89%, B = >82-85%, B- = 80-82%, C+= >75-79%, C = >72-75%, C- = 70-72%
For more information, contact Dr. Jianghong Meng
Last updated: 10/5/2006