Food microbiology specification
of Course: Food Microbiology
code: BINU 313
: 2 (2 hours lecture and discussion per
Year : 2019/2020
: BINU 211
BINU 211 Bacteriology
Coordinator : Prof.Dr. Hanem
and Dr. Nourhan Gamal
of microorganisms important in food microbiology.
characteristics and industrial importance of each type.
principles of food preservation.
of food preservation from microbial decomposition:
of anaerobic conditions
by use of high temperature
by use of low temperature
by food additives
affecting the growth of microorganisms in food.
and spoilage of different kinds of food.
At the end of this course the
students should be able to:
fundamentals related to food microbiology.
the microorganisms important in food microbiology
the factors affecting the growth of microorganisms in foods.
the genera of bacteria important in food microbiology.
the chemical changes that occur in foods.
of different foods.