Food Microbiology I

Introduction To Food Microbiology Categories and classification of microorganisms of concern to food Agents (endogenous, exogenous) that affect the rate of growth/death of microorganisms Conventional measurement techniques/identification of microorganisms Control of infection (theory of barriers and applications)

Objectives

The learning objectives include developing basic skills and critical thinking to students about the intrinsic and extrinsic factors influencing the growth/death of microorganisms in food, the classic techniques of measurement and determination of microorganisms in food, the theory of obstacles (hurdle concept) and its applications in order to ensure a longer life and to improve food safety.

Prerequisites

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Syllabus

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