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ENGINEERING FACULTY / FOOD ENGINEERING / GDM3004 - FOOD MICROBIOLOGY II
GENERAL INFORMATION ABOUT THE COURSE
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Course Objective
The aim of this course is to provide information about foodborne diseases, food preservation methods, microbiological spoilage in foods, starter culture and probiotics.
Brief Content of the Course
Foodborne viral infections, bacterial and fungal intoxications, food preservation methods used to prevent microbial growth in foods, microbial spoilage of meat and meat products, milk and milk products, egg and egg products, fruit-vegetables and their products, canned foods, cereals and cereal products, fermented and other products, starter cultures, probiotics.
Prerequisites
General Microbiology and Food Microbiology
Course Objectives
Course Objectives
1
To teach foodborne microbial diseases
2
To give information on microbial spoilage observed in foods
3
To teach food preservation methods used for improving shelf life and safety of foods
4
To give information on starter culture used for production of fermented foods and probiotics
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Course Category
Course Category
Percentage
Mathematics and Basic Sciences
Basic Vocational Courses
Expertise /Field Courses