4341. Food Microbiology and Safety

An overview of microorganisms associated with foods, including those involved in fermentation, spoilage, and foodborne illness. Emphasis is placed on microbial growth factors, preservation methods, and strategies to enhance food safety and quality. Topics include microbial ecology, foodborne pathogens, spoilage mechanisms, and current detection and control practices. Diverse assessment methods such as reflections, infographics, and quizzes support different learning styles and promote NACE competencies in critical thinking, communication, self-development, and professionalism for career readiness in food science.

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