MCB 4653                Food Microbiology - Course Outline

                                  Spring 2009:  Lectures  MWF 12noon-12:50PM HLS 362

Instructor:  Dr. John C. Makemson, Office OE 246,  email makemson@fiu.edu ,  Office Hours-Friday Mornings
                                 LINK to the LAB            Old Exam 

Text:  This semester we are going to use a NEW text published in December (I hope they come in on time) in addition to the General Micro text.
    Montville, T.  2008.  Food Microbiology, An Introduction. 2nd Edition  ASM Press.  ISBN 978-1-55581-396-3 which will be available
        from the Bookstore, or you can order it direct from Amazon at a lower rate as well as the ASM Press:  http://www.asmpress.org

                    TENTATIVE  SCHEDULE
Jan 05 - The Trajectory of Food Microbiology  -   Chapter 1
        07 - Factors The Influence Microbes in Foods  - Chapter 2
        09 - finish Chapter 2    

        12 - Spores and Their Signficance - Chapter 3
        14 - Spores, continued and Detection and Enumeration of Microbes in Foods - Chapter 4
        16 - Rapid and Automated Methods - Chapter 5

        19 - Martin Luther King Day
        21 - finish Chapter 5
        23 - Indicator Microorganisms and Microbiological Criteria - Chapter 6

        26 - Salmonella,  Shigella - Chapters 7,11
        28 - Finish Salmonella Shigella
        30 - Finish Salmonella Shigella

 Feb 02 - EXAM 1 (100 points)     Exam 1 Key                                 
        04 -  Escherichia coli pathologies - Chapter 9
        06 - Campylobacter - Chapter 8 + Yersinia - Chapter 10,  Vibrio  - Chapter 12 

        09 - Listeria, Chapter 13; Staphylococcus, Chapter 14; Clostridium botulinum - Chapter15
        11 - Clostridium perfringens, Chapter 16; Bacillus cereus - Chapter17
        13 - finish chapters 16,17

        16 - Fermentative Organisms - Chapters 18+19
        18 - Fermentations part 1, continued.
        20 - Fermentations part 2, continued

        23 - Fermentations part 3, continued
        25 - Spoilage Organisms - Chapter 20
        27-  Spoilage, continued <>       

Mar 02 - EXAM 2  (100 points)
        04 - Molds - Chapter 21
        06 - Molds, continued

        09 -  Viruses and Prions in Foods - Chapter 22
        11 -  Chemical Antimicrobials - Chapter 23-26
        13 -  finish chapter 23

        16-20  SPRING BREAK  !!

        23 - Biologically Based Preservation and Probiotics - Chapter 24
        25 -  finish Chapter 24
        27 - Physical Methods of Food Preservation - Chapter 25

        30 - Industrial Strategies of Ensuring Safe Food - Chapter 26
Apr  01 - Water ,  Brock Chapter 28 or Slonczewski Chapters 21.3 and 22.3
        03 - Microbes as Food, Brock Chapter 30, Slonczweski Chapters 16.2

        06  -  Peanut Learning Experience and Genetically Engineered Foods, Brock Chapter 31, Slonczweski Chapter 12.6
        08  - Genetically Engineered Foods
        10  -  Recent Topics in Food Microbiology

        13 -  Recent Topics in Food Microbiology
        15 -  Review

        24  -Friday  9:45-11:45AM   FINAL EXAM,  (200 points = 100pts Exam3 + 100pts Comprehensive) 

Grading:  400 points.  No exams are dropped or substituted, no extra work can be submitted, grade based solely on the exams.  No make up exams unless accompanied with a valid Physician's Medical Excuse.

Policies:  Cheating will not be tolerated = first incident will result in a grade of F.  Old exams reflect the types of questions, they do not correspond exactly
to this course schedule.   For the exam students must bring their own calculators (scientific, not graphing), pencils, straight-edge (for Exam 1 and Final).  Students may not enter the exam after the first person leaves.  Wearing baseball caps or other brimmed hats is not allowed during exams.

Lecture Notes:  As these are added, they will be linked.  They will contain material not found in the text as well as the instructor's approach to the text along with some problems to solve (answers given at the end).