Food, Disease and People
Microorganisms and their role in human societies today and in the past. Microorganisms in fermentation of food (cheese, sourdough bread) and beverages (wine, beer) but also in foodborne and non-foodborne diseases (listeriosis, plague). Aspects of growth, genetics, evolution and ecology of microorganisms as part of food and diseases with an emphasis on bacteria and their classification. Importance of microorganisms in trade and history.
- Credit for this course will not be counted toward any Biology program requirement except as an elective.
- Minimum third-year standing.