Upon completion of this course, students will be able to:
1. detect spoilage and foodborne pathogens in order to determine the causes of the microbiological spoilage of foods.
2. suggest actions to prevent the spoilage of foods and food poisoning.
3. suggest actions to improve the production of fermented foods.
Course Content (Syllabus)
Taxonomy and sources of microorganisms found in foods. Indicators of food quality and safety. Foodborne pathogens. Intrinsic and extrinsic parameters affecting microbial growth. Microbiology of foods preserved at low temperatures. Spoilage microorganisms and foodborne pathogens in foods of animal and plant origin preserved by low temperatures. Microbiology of foods protected by chemicals. Microbiology of foods protected by radiation, modified atmospheres, thermal processing, drying. Microbiology of fermented foods, canned foods, minimally processed foods and other food protection methods. Hurdle concept and applications in food preservation.