FOOD MICROBIOLOGY LABORATORY (2 Credits)
Learning Outcomes:
On successful completion of this Course, students will be able to: Recognize the fungi, yeasts, pathogens and spoilage micro essential for food products and growth conditions ; Explain the environmental factors that affect microbial growth; Practice and perform microbiological analysis techniques to identify microbes in food; Apply the principles of various techniques of handling and processing and its influence on the quality of food products
Topics:
- Fish Microflora: Basic Microbiological Techniques and Standard Plate Counts;
- Microscopic Examination of Yeast, Mold, and Bacteria;
- Enumeration of Yeasts and Molds from Foods;
- Coliforms and Escherichia coli from Water: Most Probable Number Methods and 3M® Petrifilm™;
- Detection and Identification of Salmonella spp;
- Enrichment MPN of Vibrio parahaemolyticus from Shrimp;
- Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria;
- Maintenance of Lactic Acid Bacteria;
- Enumeration of spores from Peppers;
- Cleaning and Sanitation;
- Fermentation of lactic acid in food preservation (making product);
- Fermentation of lactic acid in food preservation (analysis lactic acid bacteria);
- Fermentation of lactic acid in food preservation (enumerate lactic acid bacteria).
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