Nutrition and Food Science: Be Part of the Solution

NFSC 434- Food Microbiology Laboratory

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

NFSC434 introduces techniques for detecting and quantifying microorganisms in foods. Application of colony counts, most probable numbers, immunoassays, and molecular techniques is used to understand the numbers and types of microorganisms or microbial end products in foods. Laboratory safety and oral and written reports are emphasized.

Objective

To acquaint students with standard techniques used in microbial analysis of foods and the major groups of organisms associated with food safety and spoilage problems, and food production.

References

Instructors

Dr. Jianghong Meng
Office: 3305 Marie Mount Hall
Lab: 3419 Marie Mount Hall
(301) 405-1399
http://128.8.90.143:8080/cms/entity/jmeng@umd.edu

Tentative Experiments

I Standard plate count
II Most probable number
III Coliform enumeration
IV E. coli O157:H7 identification
V Salmonella isolation and identification
VI Campylobacter isolation and identification
VII Staphylococcus isolation and identification
VIII The lactic acid bacteria
IX Identification of bacterial unknowns
X PCR for detecting Shiga toxin-producing E. coli


Grading

A = 90-100%;
B = 80-89%;
C = 70-79%;
D = 60-69%;
F < 60%

For more information, contact Dr. Jianghong Meng

Last updated: 10/5/2006