This class serves as an introduction to microbiology for the non-scientist. Atthe end of the course, the student should have knowledge of the roles ofmicrobes in the environment and experience in isolating, handling, andidentifying microorganisms, especially those associated with food spoilage,food production, and food-borne illness. Labs will focus on properlaboratory techniques, quality control, and properly handlingmicroorganisms in the laboratory. Designed for non-science majors anddoes not count toward the BIO or ENS major.