| Objectives: |
Explain the relationship of micro-organisms and the food. Indicator and pathogenic microorganisms in foods to give information about. And explain the causes of food-borne microbial diseases. To understand the effect of microbial growth on the principles of food preservation. Foods (meat, milk, eggs, fruits, vegetables, alcoholic drinks, canned food, cereals) is caused by microbial spoilage and pathogenic microorganisms in food preservation techniques and to provide information about changes. Introduce micro-organisms involved in fermentation. Pathogenic microorganisms in water and in water to give information about. Microbiological analysis of foods in which to teach the method to do. |
| Content: |
Microbiological degradation and pathogenic microorganisms in milk and dairy products, and preservation methods. Microbiological degradation and pathogenic microorganisms in fruit, vegetables and the products of fruit and vegetable, and preservation methods. Microbiological analyzes of fruits, vegetables and their products. Microbiological degradation in canned foods, microbiological analysis of of canned foods. Microbiological degradation and pathogenic microorganisms of cereals and cereal products, and preservation methods. Microbiological analysis of cereals and cereal products. Microbiological degradation and pathogenic microorganisms of other foods and preservation methods. Microbiological analysis other foods, microorganisms which have role on fermentation, water analysis, food poisoning |