TR 8:00 – 9:27 A, N221

 Spring 2009

Course Description: Study of the relationship of microorganisms to food-borne disease, food spoilage, and food production as well as food preservation.

Course objectives:

At the end of the course, students will know:

1. The parameters that influence microbial growth in foods.
2. The causes of food spoilage and food-borne microbial diseases.
3. The measures necessary to control spoilage and food-borne illnesses including food preservation to increase the shelf-life of foods.
4. The use of microorganisms for food production

COURSE REQUIREMENTS

Prerequisites: MBIO 3010 or equivalent

Required Text: There is no required text. Students may use the following books as reference.

• Jay, James M. 2005. Modern Food Microbiology, 7^th Edition. Springer Science + Business Media, Inc.
• Doyle, Michael P. 2001. Food Microbiology: Fundamentals and Frontiers, 2^nd Edition, ASM Press.

Etiquette:

1.     Arrive on time and prepared for class.

2.     Turn off all cell phones and pagers.

3.     Please do not carry on conversations with your neighbors once class has started. Such behavior is highly disrespectful and very distracting to me and to the other students around you.

ADD/DROP Policies:

The add/drop policies for MBIO 4600 are the same as the university add/drop policies. Students should refer to the Class Schedule for the appropriate add/drop dates.

 Grading Policies:

Grading Policies:

1. Academic Dishonesty and Misconduct: Exams, reports, and presentations are indicators of individual performance. Copying off another student’s exam, plagiarized reports, presentations or papers constitutes cheating. There is zero tolerance for cheating. Cheating in any capacity in this class will result in penalties ranging from a minimum of a zero on the assignment or exam to a maximum of expulsion from California State University, Stanislaus as indicated by the official University Policy regarding dishonesty and misconduct.

2. Class attendance is highly required to meet the learning objectives. Missing too many class periods will result in a lower grade. You are responsible for any information or assignments you missed in your absence.

3. Make-up exams given only under extenuating circumstances and only with documentation. NOTE: Make-up exams may be different. Failure to appear at exam time without 24 hours prior notice to instructor with an appropriate excuse, or an appropriately documented emergency, will result in zero points for that exam. Examples of the types of questions, which may occur on some of these exams, include multiple choice, matching, short answer, discussion, problem-solving and case study interpretation. You will need Scantron form # 882-E for the exams. Note that:
   1. only answers on the scantron will be graded, so transfer answers carefully
   2. take care to erase well, answers are wrong if scantron machine marks it as wrong
   3. illegible answers will not be graded.

4. Presentations (50 points).

Students will analyze and present a current primary research article on topics in food microbiology (2006-Present). The paper should address hot topics in food microbiology including but not limited to:

Food poisoning:

·         Bacterial

·         Viral

Microorganisms in food:

·         Raw materials: implications for imported components

·         Potential for contamination in the manufacturing environment

·         Microbiological standards/specifications/tolerances in finished food products

Methods of detection:

·         Lab-on-chip technology

·         Update on methods and how they are accredited

·         Overview of rapid immunoassays for detecting pathogens

·         Microbiological measurement uncertainty

Your selection must be approved by instructor by April 20^th at the latest. Failure to do presentation will result in loss of 100 points.

Each Powerpoint presentation will be 10-12 minutes long with 3 minutes for questions/class discussion and will cover the following for one or two of the presented experiments:

a)     Introduction/Background. May required extra reading.

b)    Reasons for carrying out experiment(s)

c)     Experimental technique/method not discussed in class

d)    Results

e)     Conclusion/discussion of results.

Each student will provide a 1-2 sentence statement summarizing the conclusion(s) of the paper to members of the class and instructor. This information will be included on the final exam.

a.    Total points for course = 500

Grading will be based on a percent scale:

93-100 = A, 90-92 = A-, 87-89 = B+, 83-86 = B, 80-82 = B-, 77-79 = C+, 73-76 = C, 70-72 = C-, 67-69 = D+, 60-66 = D, < 60 = F

NOTE: Take care of your grade. Remember you earn your grade; I do not assign them.

5. Absolutely no late assignments will be accepted.

Tentative Lecture Schedule (open to revision)