| Weeks | Topics |
| 1 |
History; Introducing the important microorganisms related with food industry.
Basic principles and rules of microbiology laboratory.
|
| 2 |
Characteristics of important microorganisms in foods; Bacteria.
Preparation and storage of media.
|
| 3 |
Characteristics of important microorganisms in foods; Bacteria
Preparation and storage of media.
|
| 4 |
Characteristics of important microorganisms in foods; fungi.
Sterilization principles and methods.
|
| 5 |
Characteristics of important microorganisms in foods; protozoa and virus.
Sampling and preparation for analysis.
|
| 6 |
Sources of food contamination.
Common microbial counting methods; plate count, MPN, membrane filter, etc.
|
| 7 |
Factors affecting microbial growth in foods.
Coliform and Fecal Coliform group bacteria (MPN method).counting methods
|
| 8 |
Chemical changes formed by microorganisms in food.
Coliform group and Enterobacteriacea counting methods
|
| 9 |
Microbial flora and spoillage of meat, meat products, seafoods and poultry.
E.coli (MPN, MPN+MUG, plate count).counting methods
|
| 10 |
Microbial flora and spoillage of milk, dairy products and eggs.
Total Aerobic Mesophilic Bacteria and Yeast-Mold counting methods
|
| 11 |
Microbial flora and spoilage of fruits, vegetables, cereals, fermented food and canned food.
sulfite-reducing Clostridia, Enterococcus and Staphylococcus aureus counting methods
|
| 12 |
Food preservation methods; radiation, high temperature and low temperature.
Rope spores (MPN) and flat souring spores counting methods
|
| 13 |
Food preservation methods; drying, food additives, MAP, asepsis and decontamination
Psychrotrophic, thermophilic and halophilic microorganisms counting methods.
|
| 14 |
Food preservation methods; drying, food additives, MAP, asepsis and decontamination
Psychrotrophic, thermophilic and halophilic microorganisms counting methods.
|