Department of Food Science and Technology
FDST 396/896 Section 008: FOOD SAFETY MICROBIOLOGY
COURSE INFORMATION:
Instructor: Byron D. Chaves, PhD., Assistant Professor
Contact Information:
Room 255 Food Innovation Center
byron.chaves-elizondo@unl.edu
Meeting Time/Term: M, W, F 9:00 to 9:50 am/Spring 2021
Location: Room 220, Food Innovation Center
Course Load/Format: 3 credit hours/In-person
Pre-requisites:
BIOS 312
FDST 405 – Food Microbiology or instructor’s permission
Course Description:
Microbiological sampling, testing, and foodborne pathogen detection tools to support current food safety and sanitation regulatory requirements and the design and implementation of food safety management systems.
Office Hours:
By appointment only, in-person or via Zoom.
Textbooks:
None required. Dr. Chaves will post copies of lectures and reading materials on Canvas.
LEARNING OBJECTIVES:
Upon successful completion of this course, students will:
1. Understand the relationship between foodborne pathogen biology, microbial ecology, and food safety testing.
2. Understand the applications and limitations of microbiological sampling, testing, and pathogen detection in the food industry.
3. Interpret and draw adequate conclusions from microbiological data sets for a variety of food matrices and processes.
More details at: http://byron.chaves-elizondo@unl.edu