Food Microbiology Laboratory
| Course Code | BI-218 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | 3 |
| Course Availability | Open |
| Description | This laboratory course introduces students to microorganisms of importance in the Canadian food and beverage processing industry. Laboratory practical work and assessments provide students with experiential learning opportunities and enable them to apply theoretical Food Microbiology knowledge. Students will learn quality control methods for testing raw materials and finished food products, will study microbial metabolism as it relates to microbial growth and bacterial species identification, and perform microbiological analysis of foods as per Health Canada's Compendium of Analytical Methods. Throughout the course, students will develop a strong grasp of Good Manufacturing Practices by following Standard Operating Procedures when performing basic laboratory testing of food products via safe and effective operation of laboratory equipment. This course is offered as 3 hours of in-laboratory work per week, split into a 2-hour and a 1-hour period. The learning process will involve a mix of practical experiments and inquiry-based learning. |