FSY 225 Microbiology of Foods

Campus Location:
Effective Date:
FSY 110, BIO 140 or BIO 150


Course Credits and Hours:
4.00 credits
3.00 lecture hours/week
2.00 lab hours/week
Course Description:

In this course, students learn microorganisms related to food, factors that influence microbial growth and survival in various processing environments, and types of pathogens associated with food.  Food borne illnesses and disease, food spoilage, food safety, and food quality issues are discussed and applied. 

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:


Schedule Type:
Classroom Course
Hybrid Course
Online Course


Core Course Performance Objectives (CCPOs):
  1. Describe the characteristics of important pathogens and spoilage microorganisms in foods.(CCC 1, 2, 5, 6; PGC 1, 2, 6, 7)
  2. Determine the significance of how intrinsic and extrinsic factors are used in controlling microbial growth. (CCC 1, 2, 5, 6; PGC 1, 4, 6, 7)
  3. Classify ways to control microbial growth. (CCC 1, 2, 3, 4; PGC 1, 2, 6)
  4. Use laboratory techniques to identify, detect, and quantify microorganisms in foods. (CCC 1, 2, 3, 4, 5, 6; PGC 1, 2, 6, 7)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Describe the characteristics of important pathogens and spoilage microorganisms in foods.
    1. Identify the characteristics of pathogens and spore-forming bacteria that cause illness and spoilage in foods.
    2. Select various microorganisms responsible for the spoilage of a wide variety of food products.
    3. Identify important food and water-borne parasites, bacteria, yeasts, molds, and spores.
    4. Recognize the symptoms, the time of onset, and cases of foodborne illnesses.
    5. Analyze specific microorganisms that determine general food quality.
  2. Determine the significance of intrinsic and extrinsic factors and how they are used to control microbial growth.
    1. Explain intrinsic and extrinsic factors.
    2. Identify various intrinsic and extrinsic factors, and describe how they are manipulated to control microbial growth.
    3. Explain environmental factors that affect foods such as genetically modified organisms (GMO).
  3. Classify ways to control microbial growth.
    1. Identify the conditions in which pathogens and spoilage microorganisms are commonly inactivated, killed, or made harmless in foods.
    2. Discuss the benefits of proper sanitation, good manufacturing practices (GMP) and hazard analysis critical control points (HACCP) in respect to food safety and food quality.
    3. Examine practices that introduce biological, chemical, and physical hazards in food.
    4. Apply time and temperature methods to control pathogenic microorganism.
  4. Use laboratory techniques to identify, detect, and quantify microorganisms in foods.
    1. Apply theories and principles of food microbiology in practical real-world situations and problems.
    2. Apply aseptic techniques and safety in a laboratory setting.
    3. Evaluate specific pathogenic microorganisms associated with various food products.
    4. Design an experimental laboratory process and written procedures.
    5. Illustrate serial dilutions, and prepare agar samples.
Evaluation Criteria/Policies:

The grade will be determined using the Delaware Tech grading system:

90 100 = A
80 89 = B
70 79 = C
0 69 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade:

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Summative: Exams (5) (equally weighted )


Summative: Lab reports (5-10) (equally weighted)


Formative: Case studies (3-5), Research paper (equally weighted)


Formative: Lab Exercises, Lab techniques, documentation  (equally weighted)




Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):
  1. Apply knowledge of the theories and principles of biology, chemistry, and food microbiology.
  2. Analyze food samples by common and quantitative and qualitative techniques.
  3. Identify emerging technologies and ingredient innovations that have the potential to transform product and process development.
  4. Analyze market trends associated with the development of foods to maintain and improve health.
  5. Apply knowledge of food processing to improve the quality, efficiency, and sustainability of processing and packaging efforts.
  6. Apply knowledge of best practices, risk analysis, traceability, and analytical tools in the areas of microbial and chemical food safety and defense.
  7. Apply knowledge of public policy, food laws, and regulations that have national and international implications for the food industry, research, and consumer food safety.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.