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Food Microbiology (NFSC 430/679M, 3 credits, Spring)
Food Microbiology (NFSC 430/679M, 3 credits, Spring)
Provides upper-level undergraduates (NFSC-430) and incoming graduate students (NFSC-679M) with concepts, principles, and applications associated with the microbiology of foods. Modules cover microbial ecology of agriculture systems, food safety microbiology, and food spoilage and processing for preservation.Â
Food Microbiology Laboratory (NFSC 434, 3 credits, Spring)
Food Microbiology Laboratory (NFSC 434, 3 credits, Spring)
Lab course that prepares upper-level undergraduate students to address real-world problems related to microbial food safety and the complex roles of microorganisms in food quality, spoilage, and fermentation.
R for Applied Genomics (NFSC 679G, 3 credits, Fall)
R for Applied Genomics (NFSC 679G, 3 credits, Fall)
Graduate course that teaches programming in R, the primary open-source computing language used in agriculture and life sciences, and applications for whole genome sequencing and microbiome analyses. Modules cover fundamentals in R, genomic applications in nutrition and food science, and introduction to omics data analysis.
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