Simulation of microbiological changes during food processing ( Food Scientists)

This module will teach UG/graduate students the impact of processing on food safety by demonstrating changes in populations of potential pathogens as food is processed. The impact of changes in product and processing parameters(e.g., temperature and time) on a given microbial load will be predicted. In a laboratory course,class projects can generate experimental data that can be used to validate simulation predictions.

Learning Outcomes:

1) Compute the impact of food composition, shape, and size on its safety

2)Determine the process required to accomplish pasteurization (a five-log kill) or commercial sterility (a 12-log kill) of the pathogen of concern in a given food

3) Assess how two processes can be equivalent in terms of the same level of inactivation or growth