Beginning in September, students in groups of 3-5 will work with your company to identify your needs and provide actionable recommendations, based on their in-depth research and analysis.

Project examples that students can complete may include, but are not limited to:

• To define microbial food spoilage, food quality, food safety and the factors affecting the growth and control of microorganisms in food.
• To articulate the use of hurdle technology and food preservation in the control of foodborne pathogens in food systems.
• To discuss the principles of food preservations and to describe the different food preservation methods.
• To describe the role of beneficial microorganisms in food processing, preservation and safety, and their potential health benefits.
• To explain the causes of foodborne microbial diseases and predict the pathogens that can grow in any given food during different stages of the food production system.
• To explain the different factors that take place during food processing and how food can be contaminated in the food continuum (pre and post harvest level)
• To recognize and articulate the importance of SSOP, GMP and HACCP in the food industry.
• To apply rapid microbiology techniques to assess food safety and quality.
• To demonstrate the use of appropriate lab techniques commonly used in the food microbiology laboratory.
• To work effectively as a team in designing and using food microbiology laboratories and in-class activities.