Plant Pathology: Academic Programs: Courses / Syllabi

PATH(FDST) 2030 - Marvelous & Malevolent Microbes

Explores the diverse roles that microbes, primarily bacteria, play during production, processing, and consumption of plants and animals. Covers both beneficial and harmful situations relevant to plant, animal and human health. Includes current topics of public interest.

PATH Instructor - Tim Denny, FDST Instructor - Joe Frank
Credit Hours - 2
Course Offered - Fall Semester

Required Prerequisites: 

[(BIOL 1103 and BIOL 1103L) or (BIOL 1104 and BIOL 1104L)] or (BIOL 1107-1107L or BIOL 1108-1108L) or (CHEM 1110 and CHEM 1110L) or (CHEM 1211 and CHEM 1211L) or (CHEM 1212 and CHEM 1212L) or (PBIO 1210 and PBIO 1210L) or (PBIO 1220 and PBIO 1220L)

Course Objectives:

1. Introduce students to the biology of bacteria and fungi that are relevant to food production.
2. Describe how selected microbes cause diseases of plants and animals, and other ways that microbes can reduce the quality of agricultural products.
3. Describe how microbes can benefit plants and animals, and be useful in producing or preserving food.
4. Describe means by which microbial growth and survival is controlled throughout the food production system.
5. Study the influence of modern agricultural practices on microorganisms and the implications of this influence on food production, the environment and human health.
6. Discuss the impact of genetic manipulation and other biotechnologies on food production and the implications for human health and the environment.
7. Study the role of the consumer as a driving force for the development of food production and processing technologies, and the implications for microbial food safety.

Topical Outline:

• Introduction to bacteria and fungi
• Bacteria and plant disease
• Bacteria beneficial to plants
• Bacteria beneficial to animals and humans
• Undesirable bacteria in soil and water
• Antibiotic resistance in pathogens
• Bacteria in animal disease and human impact
• Microbes and animal growth
• Microbial toxins in plants
• Origins and causes of food borne illness
• Assessing and controlling the risk of food borne illness
• Consumer attitudes toward food safety
• Food preservation using microbes
• Genetically modified bacteria and plants
• Policies and politics in plant agriculture
• Agrosecurity

Course requirements:

Take at least 8 of the 9 written quizzes and three written in-class exams.

Grading Policy:

Quizzes will constitute 25% of the grade. Three exams will constitute 75% of your grade. Make-up exams will be given only for excused absences (arranged in advance or due to documented illness).

Attendance Policy:

Students are expected to attend and participate in all classes. Attendance will help to determine grades in borderline situations.

Required course material or text:

none