Food Microbiology


COURSE OUTLINE

 

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE
FOOD0005
SEMESTER 6th
COURSE TITLE FOOD MICROBIOLOGY
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
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

 

  1. TEACHING OUTCOMES
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.
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. 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.

13.   Probiotics.

 

 

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Written examinations at the end of the semester.

 

 

  1. PROPOSED LITERATURE
§  Food and Intestinal Microbiology. E. Bezirtzoglou. Parisianos Publishing.