Food Microbiology (BMFM 6413)

This module covers the characteristic of microbial growth, intrinsic and extrinsic factors and their relationship to microbial growth; the principles of food fermentation and the role of beneficial microbes; the role of microorganisms and food spoilage; pathogenic microorganisms, infection, and intoxication, mycotoxin, viruses, and parasites; the principles to control microbial growth; as well as qualitative and quantitative microbiological analysis.