The aim of this course is to provide instruction in the general principles of food and water microbiology. The course examines the relationship between microbes, foods and their human hosts in relation to food borne disease and food safety. The relationship between microorganisms and food, both in the negative (spoilage) and the positive (fermentation) contexts is also thoroughly covered. The related laboratory principals covered in this course focuses on further development of microbiological techniques to determine microbial populations and isolate specific disease causing microorganisms found in food products. The course also includes a unit on water quality including the microbiological components of wastewater treatment and the microbial analysis of water using standard methods.