SCI-152: Food+Micro: In this course designed for non-majors, we will study the microorganisms that inhabit, create, or contaminate food. The first half of the course will introduce students to topics in food safety such as food spoilage, food borne infections, and antibiotic resistance. In the second half of the course, students will learn how to harness the capabilities of the many microbes present in our environment to turn rotting vegetables or spoiling milk into delicious food. Students will also learn how next-generation technologies are revealing the important ecological dynamics shaping microbial communities in transforming food with possible beneficial effects on human health. Throughout the course, students will learn how to design, conduct, and analyze simple experiments while working with microbiology techniques, including DNA sequencing.
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