Food Microbiology (NUTD206)
The aim of this module is to introduce the food microbiology and also understand the factors affecting the growth of microorganisms in food, bacteria, spores and indicator microorganisms, the fermentation of food, spoilage of fruits and vegetables, water, degradation of milk and milk products and microbiological analysis methods. Also to understand the food spoilage and food borne transmission of microbiology and infectious diseases of humans during the food production, spoilage of meat, meat and seafood products and parasites which are transmitted by foods or water, mycotoxigenic molds other fungi varieties that cause food spoilage and viruses that is transmitted via foods, food poisoning and food storage methods in more detail.