This course introduces the student to the diversity of the microbial world associated with foods. The growth, reproduction and enumeration of microorganisms are studied as well as the effects of chemical and physical agents on microbial growth. The relationship between microbes and good and their human hosts to food borne disease is also studied. The laboratory component provides hands on experience in the aseptic techniques necessary to work in a food microbiology lab. Students use these techniques to enumerate both pathogenic and non-pathogenic organism found in food.