Food Microbiology I

The course covers the most important aspects of Food Microbiology, the description of the most prevalent genuses and species of spoilage and pathogenic microorganisms, the causes, the consequences, and the preventive measures with regard to food spoilage and food poisoning (infection/intoxication).

Objectives

The familiarization of the students with the following subjects: • Types and sources of the most important microorganisms in Food. • Factors that influence microbial growth and food spoilage and safety • Food spoilage microorganisms, causes, types and preventive measures of spoilage of food of animal and plant origin • Food pathogens and food diseases.

Prerequisites

No prerequisitives.

Syllabus

1. Introduction to Food Microbiology, types and sources of Food Microorganisms 2. Parameters of Microbial growth 3. Microbial spoilage of Food- Spoilage of Meat and Meat products, and fish products 4. Microbial spoilage of milk and milk products 5. Microbial spoilage of food products of plant origin and food spoilage indicators 6. Food pathogens and food poisoning