209-106 Introduction to Food Microbiology

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Subject Description

This objective of this subject is to develop a student's ability to:

• describe the nature of micro-organisms, their classification, identification, growth and cultivation;

• describe the importance of micro-organisms for food processing, fermentations, food spoilage and food poisoning;

• describe and evaluate both qualitatively and quantitatively the action of anti-microbial agents, chemical and physical;

• apply basic microbiological principles to the production, handling, processing and marketing of foods;

• perform basic laboratory techniques for studying micro-organisms;

• describe routine microbiological analyses for milk and other raw materials and for finished food products;

• select and evaluate analytical techniques for specific purposes and materials;

• identify appropriate techniques for use in quality control procedures;

• perform practical analyses of raw materials, food products, environmental samples and packaging materials; and

• understand the principles of test design.

The content includes microbiological diversity; fungi: yeasts and moulds; bacterial structure; bacterial growth and nutrient requirements; bacterial classification and identification; viruses: structure, replication and identification; methods for cultivation and identification of micro-organisms; control of micro-organisms; organisms of importance to dairy/food industry; microbiological quality of raw milk; rationale for microbiological testing; principles of test design; sample preparation; and microbiological testing of milk and dairy products and food.

Assessment

Two examinations of two hours each (30% each); four exercise (10% each).