University of Wisconsin–Madison
Department of Food Microbiology and Toxicology

1925 Willow Drive 
Madison, WI  53706-1187
telephone:
fax:
608-263-1168
608-263-1114

STUDENT  INFORMATION
Courses:
 
 
 
 
 

See the  UW–Madison 
Timetable  for  current 
class  information.

 Undergraduate and graduate-level courses taught or coordinated by FMT faculty:
  • Microbiology/Food Science 325:  Food Microbiology. I; 3 cr (B-I). Principles of food preservation, fermentation, spoilage, foodborne infections and poisoning. Prereq: Bact 101 or 301 or 303 or Med Micro 301 or cons inst. Instructor: Kaspar.
  • Bacteriology/Food Science 650:  Advanced Microbiology of Foodborne Pathogens. II; 3 cr. Infectious and toxigenic agents of foodborne disease: detection, identification, and control methods; ecology and survival strategies of pathogens in foods; virulence mechanisms of foodborne pathogens. Prereq: Bact/Food Sci 325 or cons inst. Instructor: Wong.
  • Plant Pathology 655: Biology and Genetics of Filamentous Fungi. II, Odd Yrs; 3-4 cr. Cross-listed with Bacteriology, Botany, Genetics, and Med. Micro. Immunol. Explore the current knowledge of fungal genetics and plant/fungal interactions using plant pathogenic and toxigenic fungi and the genetic model fungi Aspergillus nidulans and Neurospora crassa. Prereq: Cons inst; Pl Path 300 & 332 recommended; Genetics 466 or equiv; general microbiol course. Instructors: Keller, Yu.
  • Bacteriology/Food Science 670:  Trends in Food Safety: Epidemiology, Physiology and Control.  I, Odd Yrs; 2 cr. Current trends in food safety: emerging pathogens; impact of new generation foods on ecology and physiology of pathogens; new technologies in control and detection/typing. Prereq: Bact/Food Sci 325; Food Sci/Bact 650 or cons inst. Instructor: Johnson.
  • Bacteriology/Food Science 704: Advanced Food Toxicology. I, Even Yrs; 2 cr. Chemical hazards in foods, including methods for detection, evaluation of the safety of foodborne chemicals, biological responses to foodborne toxins, mechanisms of toxic action, and naturally-occurring foodborne toxicants. Prereq: Chem 343 and 344, Biochem 501, Food Sci/Bact 350, or cons inst. Instructors: Pariza, Yu

Graduate work:


Graduate students can study to earn the M.S. or Ph.D. degree under Food Research Institute faculty from these departments:

Links:
|  College of Agricultural and Life Sciences  |  University of Wisconsin home page |  Food Research Institute  |  

Questions or Comments? email Amy C. L. Wong
Last modified: 31 August 2007