BIOL 116 - Biology of Food

5 Credits

“Something Else Ate it First”. This class will focus on the Biology of Food. Topics will include use of microorganisms and their role in fermentation, food production, and food preservation. Topics may also include role that culture plays in food production and the sustainability of current global food production.

Pre-requisite(s) MATH 81 or higher min 2.0
Placement Eligibility Math 91 or higher
Fees

Quarters Typically Offered
Summer Online
Fall Online
Winter
Spring

Designed to Serve AA transfer looking for a non-lab science credit.
Active Date 20250522T11:53:50

Grading Basis Decimal Grade
Class Limit 24
Contact Hours: Lecture 55
Total Contact Hours 55
Degree Distributions:
AA

Science
Natural Science

ProfTech Related Instruction

BAS

Course Outline

Introduction - What is Food?
Welcome to the Food Web
Using the Scientific Method
The Producers - Plants (Cell Structure/Photosynthesis)
The Consumers - Plant-based diets and global energetics
The Decomposers - Microbes (Cell Structures and Processes)
Bring the cycle full circle - The future of foods (global implications and sustainability)
Presentations

Student Learning Outcomes
Discuss the interdependency of organisms of the food web.

Use the scientific method to design and produce a self-directed research project.

Describe the process of photosynthesis, using primary photosynthetic organisms as examples.

Compare and contrast cultural similarities and differences with regard to food production and consumption.

Discuss the differences in fermentation and food spoilage, including key microbes.

Discuss current issues in global food sustainability.