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.
- Introduction to Microbes in Foods;
- Characteristic and Factors Influencing Microbial Growth;
- Microbes in Food Environment;
- Microbiology of Fermented Food Production;
- Beneficial Uses of Microorganisms in Food;
- Microbial Foodborne Intoxication and Infection;
- Microbial Foodborne Pathogens;
- Microbial Food Spoilage;
- Control of Microorganisms in Foods;
- Microbial detection methods and food safety.
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