Teaching

Dr. Trinetta's teaching responsibilities include:

• Food Microbiology lecture (FDSCI 600)
  This course deals with the knowledge and understanding of food microbiology as it pertains to research, industry, and consumer. Effects of physical and chemical agents on microorganisms will be studied as well as food spoilage, food preservation, food fermentation, and foodborne pathogens.
  
  
• Food Microbiology laboratory (FDSCI 601)
  This class will guide students through laboratory procedures involving isolation, identification, enumeration and characterization of microorganisms associated with foods and food processing.
  
  
• Food Fermentation (FDSCI 810)
  Preservation of food products by fermentation has been part of history for thousands of years. The availability and diversity of fermented products has increased in recent years. Students taking this class will understand the processes, learn the methods involved with employing and controlling microorganism in the production of fermented food. Students will also have the opportunity to learn to produce fermented beverages and use analytical methods to quantify the specific characteristics associated with the product.
  
  
• Touring Italy through food processing and tasting (FDSCI 660)
  Tour is a 13-day intensive Food Science study tour that will introduce students to the production of local food products and traditions of Central Italy with particular emphasis on quality and safety. Students will learn about the harvesting of plant and animal products, the processing of those products, the use of those products intraditional foods and dishes and why Italian people place such a high emphasis on their food. The rich art, history and culture of Italy will also be studied. The course will include preparatory class meetings during spring semester to acquaint students with the locations, the language, the culture and typical food products.