ANSC 4341: Food Microbiology and Safety

An overview of microorganisms associated with foods, including those involved in fermentation, spoilage, and foodborne illness. Emphasis is placed on microbial growth factors, preservation methods, and strategies to enhance food safety and quality. Topics include microbial ecology, foodborne pathogens, spoilage mechanisms, and current detection and control practices. Diverse assessment methods such as reflections, infographics, and quizzes support different learning styles and promote NACE competencies in critical thinking, communication, self-development, and professionalism for career readiness in food science.

Credits

3

Offered

Spring 2027

Campuses

Storrs

Requirements

Biology 1107; open to junior or higher. Recommended preparation: A one semester course in organic chemistry.

Spring 2027 sections

Taught by Mary Anne Roshni Amalaradjou.

Seats as of Nov 12, 2026. HuskyScheduler shows live seats when you search.

More courses

All ANSC courses (Animal Science) · All UConn subjects