Food Microbiology

Μάθημα: Food Microbiology
Course Number: FOOD0005
Ώρα:
Προαπαιτούμενα:
Μονάδες: 5
Αίθουσα:
Ημέρα:
Component(s):
Χάρτης: Map

COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
LEVEL OF STUDIES 7
COURSE CODE FOOD0005 SEMESTER 6
COURSE TITLE Food Microbiology
TEACHING ACTIVITIES TEACHING HOURS PER WEEK ECTS CREDITS
Lectures and laboratory course 5 5
     
COURSE TYPE Scientific Area
PREREQUISITES: –
TEACHING & EXAMINATION LANGUAGE: Greek
COURSE OFFERED TO ERASMUS STUDENTS: Yes (in English)
COURSE URL: https://eclass.duth.gr/courses/ FOOD0005.shtml
  1. LEARNING OUTCOMES
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.
General Skills
·         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. LEARNING & TEACHING METHODS – EVALUATION
TEACHING METHOD Face to face/ Distance learning
USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)

 Yes
TEACHING ORGANIZATION
Activity Workload/semester
Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 125
Student Evaluation Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report
  1. SUGGESTED BIBLIOGRAPHY
§  Food and Intestinal Microbiology. E. Bezirtzoglou. Parisianos Publishing.