|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|LEVEL OF STUDIES||7|
|COURSE TITLE||Food Microbiology|
|TEACHING ACTIVITIES||TEACHING HOURS PER WEEK||ECTS CREDITS|
|Lectures and laboratory course||5||5|
|COURSE TYPE||Scientific Area|
|TEACHING & EXAMINATION LANGUAGE:||Greek|
|COURSE OFFERED TO ERASMUS STUDENTS:||Yes (in English)|
|COURSE URL:||https://eclass.duth.gr/courses/ FOOD0005.shtml|
- LEARNING 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.
- LEARNING & TEACHING METHODS – EVALUATION
|TEACHING METHOD||Face to face/ Distance learning|
|USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)||Yes|
|Student Evaluation||Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report|
- SUGGESTED BIBLIOGRAPHY
|§ Food and Intestinal Microbiology. E. Bezirtzoglou. Parisianos Publishing.|