AGS 150 - General Microbiology for Food and Agriculture
An introduction to the basic principles relating to microorganisms and contaminants associated with food and fiber production. Students will gain an awareness and understanding of pathogens, contaminants, and control methods associated with fresh and processed foods while maintaining quality. The course is designed for a student interested in agriculture and food production.
SUNY General Education: SUNY-NS - Natural Sciences (SNSC)
MCC General Education: MCC-CT - Critical Thinking (MCT), MCC-SCI - Scientific Reasoning (MSCI)
Course Learning Outcomes
1. Describe identifying characteristics of the major groups of microorganisms that impact the production of food and agricultural products.
2. List and describe the four major groups of biological molecules.
3. Describe patterns of microbial growth using appropriate terminology and list factors that influence microbial growth.
4. Describe methods used to detect and quantify the presence of microbes in foods and agricultural products.
5. Evaluate situations and list methods to reduce or eliminate microorganisms appropriate for the specific circumstances.
6. List characteristics, including such features as microbial classification, reservoirs, sources, high risk foods and products, detection, and control methods for microbes associated with food-borne disease.
7. Provide examples of control methods applied to the reduction of food spoilage.
8. Identify and describe the roles of local, state, and federal agencies involved in regulation of food safety, including such activities as surveillance, outbreak investigation, and implementation of food safety guidelines for personal handling and preparation of food.
Course Offered Fall