The course aims to introduce students to the fundamental concepts of Food Microbiology. Upon successful completion of the course, the student will have acquired the following skills:
- To understand the basic principles of Food Microbiology.
- To understand terms and processes such as microbial growth, survival and inactivation in foods.
- To understand modern methods for the production of foods with the aid of microorganisms, including:
- To understand the importance of spore-forming microorganisms in foods.
- To understand methods for the detection and enumeration of microorganisms in foods.
- To understand rapid and automated microbiological methods.
- To understand the significance and usefulness of indicator microorganisms and microbiological criteria.
- To understand the significance and usefulness of regulations and safety management principles – Food Safety and Preventive Public Health Protection.
- To be familiar with the most important foodborne pathogenic bacteria and the associated health risks.
- To be familiar with the most important spoilage organisms.
- To understand the role of other biological hazards to food and health (moulds, parasites, protozoa, helminths, animal parasites, viruses and prions).
- To understand the significance and role of antimicrobial chemical agents and natural antimicrobial substances.
- To understand terms and processes such as biological preservation and probiotic bacteria.
- To understand terms and processes related to physical methods of food preservation.
- To understand terms and processes related to non‑thermal processing.
- To understand terms and processes related to sanitation and sanitary practices.
Professors
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