|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|COURSE TITLE||FOOD MICROBIOLOGY|
|INDEPENDENT TEACHING ACTIVITIES
|TEACHING HOURS PER WEEK||ECTS|
|Lectures and laboratory course||5||5|
|LANGUAGE (TEACHING AND EXAMS)||Greek|
|THE COURSE IS OFFERED TO ERASMUS STUDENTS||Yes (in English)|
|COURSE WEBSITE (URL)||http://www.agro.duth.gr/undergraduate/record/FOOD0005.shtml|
- TEACHING OUTCOMES
|After this course the students will be able to:
(a) Comprehend the importance of microorganisms in food spoilage or food processing.
(b) Examine, cultivate, isolate and identify important microorganisms.
|§ Independent work
§ Literature search, data analysis and synthesis
§ Development of inductive reasoning
- COURSE CONTENT
|Food microbiology is concerned with the study of microorganisms capable of altering or spoiling foods or causing foodborne diseases. The course syllabus includes:
1. the purpose of food microbiology
2. the origin of foodborne strains
3. the factors involved with the growth of foodborne strains
4. the microbial survival in foods
5. Food spoilage (I)
6. Food spoilage (II)
7. Methods of microbiological food analysis.
8. Forborne diseases from bacteria.
9. Foodborne diseases from molds and fungus.
10. Foodborne diseases from parasites.
11. Foodborne diseases from viruses.
12. Fermented foods.
- TEACHING AND LEARNING ASSESSMENT METHODS
|DELIVERING METHOD||In classroom|
|IT USE||§ Power point, videos
|TEACHING ORGANIZATION||Activity||Semester workload
|Individual written assignments||15|
(25-hour workload per credit unit)
|Written examinations at the end of the semester.
- PROPOSED LITERATURE
|§ Food and Intestinal Microbiology. E. Bezirtzoglou. Parisianos Publishing.|