| 1 |
Literature review, Individual research. |
Relationship between food and microbiology |
- |
| 2 |
Literature review, Individual research. |
Sources of contamination of microorganisms |
- |
| 3 |
Literature review, Individual research. |
Features of microbial growth |
- |
| 4 |
Literature review, Individual research. |
Factors affecting the growth of microorganisms in foods |
- |
| 5 |
Literature review, Individual research. |
Important bacteria found in foods and their properties |
- |
| 6 |
Literature review, Individual research. |
Important molds, yeasts and their properties in foods |
- |
| 7 |
Literature review, Individual research. |
Microbial metabolism of food components, microbiological analysis |
- |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Literature review, Individual research. |
Microbiology of animal products and typical spoilage |
- |
| 10 |
Literature review, Individual research. |
Microbiology of herbal products, beverages, liquid sweeteners, confectionery, sauces and typical spoilage |
- |
| 11 |
Literature review, Individual research. |
Microbiology of various fermented foods, canned foods and typical spoilage |
- |
| 12 |
Literature review, Individual research. |
Foodborne microbial diseases |
- |
| 13 |
Literature review, Individual research. |
Control of contamination of microorganisms: Cleaning, sanitation, disinfection and physical methods |
- |
| 14 |
Literature review, Individual research. |
Control of contamination of microorganisms: Applications to heat treatments, low temperature, water activity and pH |
- |
| 15 |
Literature review, Individual research. |
Control of contamination of microorganisms: Modified atmosphere, vacuum packaging, antimicrobial agents, irradiation, new processing techniques and barrier concept |
- |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |