Nature, physiology, and interactions of microorganisms in foods. Introduction to food-borne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Food plant sanitation and criteria for establishing microbial standards for food products.

Toxic substances that may be found in foods with emphasis on bacterial toxins, mycotoxins, and naturally occurring toxicants of plants, animals, and seafood. Basic toxicological methodology and the effects of food processing and handling on food-borne toxicants.

Molecular components of various foods and the reactions of these components during the processing of foods.

Physiology, biochemistry, and genetics of microorganisms important in food fermentation. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods.

Evaluation of natural compounds impact on human health. Inflammation, cancer, heart disease, and the impact of gut micro-flora on health.

Instruction in FDST *871 is provided by numerous subject matter experts. Multidisciplinary food safety and security perspectives. Food safety policy, ag bioterrorism, border security, animal ID, food defense, and site security, risk analysis, crisis communication, epidemiology, Hazard Analysis and Critical Control Point System, and more.

The Hazard Analysis and Critical Control Point (HACCP) System and its application in the food industry.

Mechanisms of action, metabolism, sources, remediation and/or detoxification, and risk assessment of major food-borne toxicants of current interest. Design of Hazard Analysis and Critical Control Point plans for use in food industries to target food-borne toxicants.

FDST 874 has presentations by state and federal food regulators. History of the development of the current federal state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs.

The different types of rapid microbial detection approaches available for use in foods. Commercial reagents and detection platforms, and the “next generation” approaches currently under development in academia or industry. Challenges to detection posed by the complexity of most food matrices and the sample preparation methods for separating microorganisms from such matrices.

Risk assessment principles as applied to biological systems. Exposure and effects characterization in human and animal health and ecological risk assessment. Risk analysis frameworks and regulatory decision-making. Introduction to quantitative methods for risk assessment using epidemiological and distributional analyses. Uncertainty analysis.

Basic principles in biotechnology and applied food microbiology. Current topics of interest in food biotechnology. Introduction to recombinant DNA techniques and how they are applied to genetically modify microorganisms. The use of nucleic acids as tools of rapid detection of microorganisms in foods, basic enzyme immobilization and down-stream processing techniques, and regulatory aspects of food biotechnology.

Offered on a rotating basis in alternate years.
A. Food Carbohydrates (2 cr I) Lec 2. Prereq: FDST 484/848; BIOC/BIOS/CHEM 431/831. Offered fall semester of even-numbered calendar years.
E. Food Flavors (2 cr I) Prereq: FDST 848 or equivalent. Offered fall semester of even-numbered calendar years. Food flavors and their sources and the instrumental, chemical, and sensory methods used to identify and evaluate them.
L. Food Lipids (2 cr I) Prereq: FDST 848 or equivalent. Offered fall semester of odd-numbered calendar years. In-depth discussion of: composition, quality, and chemical and physical properties and reactions of fats and oils in food systems; processing and refining of food fats and oils; manufacture of various fat and oil products; current research related to fats and oils.
P. Food Proteins (2 cr II) Prereq: FDST 848, or CHEM 831 or permission. Offered spring semester of even-numbered calendar years.

Offered on a rotating basis in alternate years. Current topics in food microbiology.
A. Food Biotechnology (2 cr I) Prereq: FDST 805 (BIOS 845), BIOC 832, or permission. Offered fall semester of even-numbered calendar years.
Microbial genetics and recombinant DNA technology as applied to food science. Includes modification and improvement of microorganisms important in food fermentations; effects of bacteriophages in food fermentations; enzyme engineering; principles of plant and animal tissue culture; bioprocess engineering and down stream processing; DNA probe and monoclonal antibody technology; and regulatory and ethical aspects of biotechnology.
B. Food Borne Pathogens (2 cr II) Prereq: FDST 805 (BIOS 845). BIOS 820, or permission. BIOC 831 and 832 recommended. Offered spring semester of odd-numbered calendar years.
Survey of current research topics in the molecular biology of agents of food borne disease. Includes structure-function analyses of toxin molecules and other virulence determinants; genetic mechanisms of phenotypic variation, coordinate regulation of virulence gene expression; mobile genetic elements that contribute to pathogenesis; invasion of host tissues; and stress-response systems and survival.
E. Readings in Food Microbiology (2 cr II) Prereq: FDST 805 (BIOS 845) or permission. Offered spring semester of even-numbered calendar years.
Primarily a literature course that focuses on current topics in food microbiology. Articles from food microbiology, as well as other applied and basic microbiology journals reviewed and discussed. Recent advances in methodology and microbiological techniques emphasized.
J. Gastrointestinal Microbiology (2 cr I) Lec 2. Prereq: BIOS 312. Offered fall semester of even-numbered calendar years.
Introduction to the complex microbial populations that inhabit the gastrointestinal tracts of human and non-ruminant animals, and how they impact their hosts. Aspects of gut microbiota having medical or agricultural applications.
K. Food Mycology (2 cr I) Lec 1, lab 1. Prereq: FDST 405/805/BIOS 445/845; FDST 406/806/BIOS 446/846. Offered fall semester of odd-numbered calendar years.
Food borne filamentous micro-fungi or molds. Culture media and methods. Techniques for enumerating and identifying molds belonging to the genera Aspergillus, Penicillium, Fusarium, Alternaria, Cladosporium, Rhizopus, Mucor and others. Food spoilage by molds, mycotoxin production and pathological effects.