ANSC350 Food-Borne Pathogens (3 Credits)
The course Foodborne Pathogens (ANSC 350) provides a current understanding of foodborne pathogens in the context of their classification, morphological and physiological characteristics, reservoirs, epidemiology (including symptoms and diseases), pathogenicity, and life cycle. Foodborne pathogens of public health significance are described in this course, and include bacteria, toxigenic molds, parasitic protozoa, and infectious particles (viruses & prions). In parallel, visits to the Macdonald Campus Farm provide opportunities for appreciating the importance of good husbandry practices in relation to food safety and public health. This course is open to undergraduate students registered in several programs offered by the Faculty of Agricultural and Environmental Sciences.
FDSC442 Food Microbiology (3 Credits)
The course Food Microbiology (FDSC 442) provides an overview of topics in Food Microbiology including the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products. A parallel laboratory session will offer students the opportunity to produce several food products that are made through microbiological processes and evaluate the chemical and microbiological content of these food items. A conscious effort is made to avoid discussing food-borne pathogens in this class to avoid overlap with ANSC350; however, pathogenesis is discussed when it is essential to the understanding of concepts unique to FDSC 442. This course is open to undergraduate students registered in several programs offered by the Faculty of Agricultural and Environmental Sciences.
FDSC545 Advances in Food Microbiology (3 Credits)
The course Advances in Food Microbiology (FDSC 545) offers an advanced level food microbiology course providing a perspective on advanced topics in food microbiology and describing the fundamental principles of advanced techniques in food microbiology. This course is graded based on several presentations and assignments which are designed to develop students "soft-skillsets" such as communication, peer-review, writing etc. while expanding their knowledge in food microbiology. Several guest speakers are invited throughout the semester to provide students with a very broad view of current challenges in food microbiology and career opportunities in food sciences.