Learning Outcomes
At the end of this course, the student will be able to understand:
• The structure and function of microorganisms found in foods
• The different ways microorganisms contaminate foods and their control to assure the self-life, quality and safety of foods.
• The factors affecting the growth, survival and death of microorganisms in foods.
• The microorganisms of technological importance and their role for fermented foods production
• The foodborne microorganisms that can harm (pathogens) or benefit (probiotics) humans.
Course Content (Syllabus)
The course introduces the students to the basic principles of Food Microbiology for better understanding of Food Regulations related to microbiological aspects. The lectures focus on the structure and function of prokaryotic, eukaryotic cell and viruses found in foods, intrinsic and extrinsic factors affecting behavior of microorganisms, different ways of food contamination with microorganisms, Good Hygiene Practices, foodborne diseases caused by foodborne pathogens, microorganism of technological concern and their role in production of fermented foods of animal (dairy, meat products) and plant origin (wine, beer, bread, vegetables) as well as on the relationship of microorganisms with human and health claims.
Course Bibliography (Eudoxus)
- Adams, M.R. and Moss, M.O. (2008) Food Microbiology, 3rd Edition, RSC Publishing, UK
- Jay, M.J. (2000) Modern Food Microbiology, 6th Edition, Aspen Publishers, USA
- Forsythe S.J., (2000) The Microbiology of Safe Food. 2nd edition, Blackwell Science, USA.
- Madigan, Μ.T., Martingo J.M., Bender K.S., Buckley, D.H., Stahl, D.A. (2019) BROCK biology of microorganisms, Crete University Press.