Course Code : ABF 355

Course Title : Food Microbiology

Weekly lecture and application hours of the course: 4-4

Course Description:This Food Microbiology course builds up on knowledge provided by previously offered courses focusing on the negativeeffects of microorganisms on food products and on practices required to prevent or resolve such problems. Particular topics to be coveredinclude: Taxonomy of microorganisms associated with food ecosystems. Factors affecting the growth and survival of microorganisms in foodproducts (e.g. water activity, pH, added preservatives, heating, modified atmosphere packaging). Moreover, the main bacterial food bornepathogens will be reviewed. Cultural and enumeration techniques for microorganisms. The course includes lectures and laboratory exercises.

Textbooks and supplementary books:

  1. Food Microbiology: An Introduction by Thomas J. MontvilleKarl R. MatthewsKalmia E. Kniel

  2. Food Microbiology by M. R. AdamsM. O. Moss

  3. Fundamental Food Microbiology, Fifth Edition by Bibek RayArun Bhunia ISBN 1466564431, 9781466564435

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory