Prerequisites: BIOL 215/L, BIOL 315/L or equivalent. Corequisite: BIOL 431L. The biology, ecology and physiology of microorganisms associated with food and beverage production, preservation, spoilage, food borne illness and contamination control. Procedures and techniques for isolation, detection, identification and enumeration of food microorganisms. Methods and principles for controlling microbial contamination and preventing growth of undesirable microorganisms in raw and processed food. Lecture 2 hours, lab 6 hours. Available for graduate credit.