Applied Microbiology 11:680:394 (4 credits)

Spring
Tuesday, Friday 2^nd Period - Food Science Auditorium
Dr. Max Häggblom
Dept. of Biochemistry and Microbiology
Tel. 932-9763 ext. 326 ; haggblom@aesop.rutgers.edu

Lab Sections

Dr. Diane Davis
Dept. of Biochemistry and Microbiology
Tel. 932-9763 ext. 332 ; davis@aesop.rutgers.edu

The course covers the use of microorganisms in various applications from food fermentations, environmental applications to medicine. The growth and control of microorganisms in relation to industrial and natural processes is examined.

Topics

Introduction, Historical perspective of microbial applications
Diversity of microbes: physiology & ecology
Identification of microorganisms (API, FAME, 16S rRNA, Riboprint, etc.)
Microbial growth and nutrition: Measurement & kinetics, Bioreactors
Microbial growth: environmental conditions (pH, temperature, moisture,..)
Microbial death and control: physical/chemical methods, preservation
Molecular techniques
Sanitation, Enterobacteriaceae
Water and wastewater treatment
Food spoilage
Food borne illnesses
E. coli O157:H7
Food microbiology, lactic acid fermentations
Fermented milk products
Yeasts & fermentation: anaerobic metabolism, alcohol
Alcoholic fermentations (beer, wine)
Industrial microbiology: other large scale fermentations
Microbial enzymes
Analytical microbiology
Environmental biotechnology, bioremediation and other technologies
Microbial leaching
Microbial aerosols, sick-building syndrome