FOOD MICROBIOLOGY (2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Analyze food safety problems and solution, microbial growth kinetic and measurement and intrinsic and extrinsic factors affecting the growth of microbes in foods; Classify microorganisms and recognize their role in the food production; Distinguish the roles of bacteria, mycotoxin, viruses and parasites to foodborne diseases, and compare pathogens that cause infection and intoxication; Examine the use of sanitation, heat treatment, irradiation, modified atmosphere, antimicrobial preservative and hurdle concept to control microbial growth.

Topics:

1. Introduction to Microbes in Foods;
2. Characteristic and Factors Influencing Microbial Growth;
3. Microbes in Food Environment;
4. Microbiology of Fermented Food Production;
5. Beneficial Uses of Microorganisms in Food;
6. Microbial Foodborne Intoxication and Infection;
7. Microbial Foodborne Pathogens;
8. Microbial Food Spoilage;
9. Control of Microorganisms in Foods;
10. Microbial detection methods and food safety.