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Blog entry by Dr. Nourhan Gamal EL-Rahmany .

Food microbiology specification

Food microbiology specification

Name
of Course: Food Microbiology

Course
code:
BINU 313

Credit
:
2 (2 hours lecture and discussion per
week)

Academic
Year :
2019/2020

Semester
:
5

Pre-requisite
:
BINU 211 
Microbiology

                         BINU 211   Bacteriology

Course
Coordinator :
Prof.Dr. Hanem
abd
EL-Sabour

                                      Dr. Radwa
Waheed
and Dr. Nourhan Gamal


Course content:

•Types
of microorganisms important in food microbiology.
•Physiological
characteristics and industrial importance of each type.
•General
principles of food preservation.
•Methods
of food preservation from microbial decomposition:
1.Asepsis
2.Removal
of microorganism
3.Maintenance
of anaerobic conditions
4.Preservation
by use of high temperature
5.Preservation
by use of low temperature
6.Preservation
by drying
7.Preservation
by food additives
•Factors
affecting the growth of microorganisms in food.
•Contamination
and spoilage of different kinds of food.

Learning objectives:

At the end of this course the
students should be able to:

•State the theories, facts, concepts, and
fundamentals related to food microbiology.
•Identify
the microorganisms important in food microbiology
•Describe
the factors affecting the growth of microorganisms in foods.
•Describe
the genera of bacteria important in food microbiology.
•Understand
the chemical changes that occur in foods.
• Define general principles and methods of
food preservation.
• Recognize the contamination and spoilage
of different foods.


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