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ENGINEERING FACULTY / FOOD ENGINEERING / GDM3001 - FOOD MICROBIOLOGY I
GENERAL INFORMATION ABOUT THE COURSE
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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, foodborne microbial 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 relationship between food and microorganisms
2
To teach factors affecting the growth of microorganisms in foods and sources of contamination
3
To teach microbial food spoilage and microbial foodborne diseases
4
To teach determination and enumeration of microorganisms from foods
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Course Category
Course Category
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Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses