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.
- Introduction to Microbes in Foods;
- Microbial Growth;
- Beneficial Uses of Microorganisms in Food;
- Microbial Foodborne Disease;
- Microbial Food Spoilage;
- Control of microorganisms in foods;
- Microbial detection and food safety.
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