Food Safety Home Page

Teaching Food Safety at PSU:

Learn more about undergraduate and graduate courses related to food safety at Penn State:

Courses in the Department of Food Science:

FD SC 407. FOOD TOXINS (2 credits) Microbiological and chemical aspects of food poisoning; toxicological principles; case histories and prevention of outbreaks. Prerequisite: senior standing in Food Science or related majors.

FD SC 408. APPLIED FOOD MICROBIOLOGY (2 credits) Significance of microbial spoilage of food products, food-borne illness and detection methods, sanitation and standards, preservation by canning, drying, fermentation, freezing, additives and radiation. Prerequisites: MICRB 201, 202.

FD SC 409. LABORATORY IN APPLIED FOOD MICROBIOLOGY (3 credits) Methods of isolation and detection of food spoilage bacteria and pathogens; effects of processing and preservation on survival of food microorganisms. Prerequisite or concurrent: FD SC 408.

FD SC 512. CONCEPTS IN FOOD MICROBIOLOGY (3 credits) In-depth analysis of the microbial response to environmental challenges including temperature, water activity, pH, atmosphere, and food preservatives. Prerequisite: FD SC 408.

FD SC 597D. DETECTION & CONTROL OF FOODBORNE PATHOGENS (3 credits) Emphasizes understanding the fundamental concepts underlying detection and control of foodborne pathogens and how these concepts can be practically applied to create effective food safety systems in various food industries.

FD SC 598A. THERMAL PROCESSING (3 credits) Application of heat for food preservation, heat resistance of microorganisms, rate of heating of foods, establishment and verification of thermal processes, processing equipment. Prerequisites: AG E 425, FD SC 408.

MICROBIOLOGY 413. MICROBIAL DIVERSITY Evolution theory, evolution of prokaryotes, phylogeny, taxonomy and evolutionary ecology of major groups of prokaryotes.

Additional supporting courses may be found by visiting other department web pages.

Biochemistry And Molecular Biology
http://www.psu.edu/bulletins/bluebook/courses/b_m_b.htm

Microbiology
http://www.psu.edu/bulletins/bluebook/courses/micrb.htm

Biological Science
http://www.psu.edu/bulletins/bluebook/courses/bi_sc.htm

Biology
http://www.psu.edu/bulletins/bluebook/courses/biol.htm

Biotechnology
http://www.psu.edu/bulletins/bluebook/courses/biotc.htm

Bioengineering
http://bioeng.psu.edu/high/courses.html


		*Teaching* Food Safety at PSU: Learn more about undergraduate and graduate courses related to food safety at Penn State: *Courses in the Department of Food Science:* FD SC 407. FOOD TOXINS (2 credits) Microbiological and chemical aspects of food poisoning; toxicological principles; case histories and prevention of outbreaks. Prerequisite: senior standing in Food Science or related majors. FD SC 408. APPLIED FOOD MICROBIOLOGY (2 credits) Significance of microbial spoilage of food products, food-borne illness and detection methods, sanitation and standards, preservation by canning, drying, fermentation, freezing, additives and radiation. Prerequisites: MICRB 201, 202. FD SC 409. LABORATORY IN APPLIED FOOD MICROBIOLOGY (3 credits) Methods of isolation and detection of food spoilage bacteria and pathogens; effects of processing and preservation on survival of food microorganisms. Prerequisite or concurrent: FD SC 408. FD SC 512. CONCEPTS IN FOOD MICROBIOLOGY (3 credits) In-depth analysis of the microbial response to environmental challenges including temperature, water activity, pH, atmosphere, and food preservatives. Prerequisite: FD SC 408. FD SC 597D. DETECTION & CONTROL OF FOODBORNE PATHOGENS (3 credits) Emphasizes understanding the fundamental concepts underlying detection and control of foodborne pathogens and how these concepts can be practically applied to create effective food safety systems in various food industries. FD SC 598A. THERMAL PROCESSING (3 credits) Application of heat for food preservation, heat resistance of microorganisms, rate of heating of foods, establishment and verification of thermal processes, processing equipment. Prerequisites: AG E 425, FD SC 408. MICROBIOLOGY 413. MICROBIAL DIVERSITY Evolution theory, evolution of prokaryotes, phylogeny, taxonomy and evolutionary ecology of major groups of prokaryotes. Additional supporting courses may be found by visiting other department web pages. Biochemistry And Molecular Biology http://www.psu.edu/bulletins/bluebook/courses/b_m_b.htm Microbiology http://www.psu.edu/bulletins/bluebook/courses/micrb.htm Biological Science http://www.psu.edu/bulletins/bluebook/courses/bi_sc.htm Biology http://www.psu.edu/bulletins/bluebook/courses/biol.htm Biotechnology http://www.psu.edu/bulletins/bluebook/courses/biotc.htm Bioengineering http://bioeng.psu.edu/high/courses.html