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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES2010 - NUTRITIONAL MICROBIOLOGY
GENERAL INFORMATION ABOUT THE COURSE
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Course Title
Theoretical
Practical
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Course Objective
The aim of this course is to provide information about the importance and functions of microorganisms in foods, sources of microbial contamination, microbial food spoilage, microbial foodborne diseases, control of microorganisms, and microorganism counting methods.
Brief Content of the Course
Definition and history of food microbiology, microbial activity in foods, important microorganisms found in foods, microbial contamination sources, indicator microorganisms and metabolites, factors affecting the growth of microorganisms, microbial food spoilage and foodborne microbial diseases.
Prerequisites
Course Objectives
Course Objectives
1
To teach the relationship between food and microorganisms
2
To teach the factors affecting the growth of microorganisms in foods and sources of contamination
3
To provide information about microbial spoilage and foodborne diseases
4
To teach methods to determination and count microorganisms in foods
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Course Category
Course Category
Percentage
Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses