People Innovation Excellence


Learning Outcomes:

On successful completion of this course, student will be able to: Describe food safety problems and solution, microbial growth kinetic and measurement and intrinsic and extrinsic factors affecting the growth of microbes in foods; Identify microorganisms and their application in the food; Relate food spoilage during preparation, processing and storage to potential spoilage microorganisms; Differentiate the roles of bacteria, mycotoxin, viruses and parasites to foodborne diseases, and compare pathogens that cause infection and intoxication; Define and use the the principles of sanitation, heat treatment, irradiation, modified atmosphere, antimicrobial preservative and hurdle concept to control microbial growth; Define and use the principles of sampling and sample preparation in microbiological analysis and Evaluate the microbiologial quality of foods by qualitative and quantitative microbiological analyses.


  1. Introduction to Microbes in Foods;
  2. Microbial Growth;
  3. Beneficial Uses of Microorganisms in Food;
  4. Microbial Foodborne Disease;
  5. Microbial Food Spoilage;
  6. Control of microorganisms in foods;
  7. Microbial detection and food safety.

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