BIOL 5530 - Food and Beverage Microbiology

3 credit hours

Overview of the use of microorganisms in the production of foods and beverages, and of microbial pathogens that affect the safety of these products. Topics include use of bacteria, filamentous fungi, and yeast to produce fermented foods and beverages, as well as bacteria, fungi, protozoa, and viruses that can negatively impact food safety. Three hours of lecture.

Click here for the Spring 2026 Schedule of Classes