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Course Description

Systems-based approach to how microbes play critical roles in the production, processing, and consumption of foods. Tools that microbiologists are using to study the microbiology of food systems; basic principles of microbial diversity, ecology, evolution, physiology, and genetics using a farm-to-gut approach. Equal attention to beneficial microbes as well as the historical and contemporary impacts of pathogens. Guest lectures from farmers, chefs, and local food producers and in-class demonstrations and tastings.

Affiliated With:

  • School of Arts & Sciences