Course overview
The course covers the biology and epidemiology of foodborne microorganisms of public health significance, including bacteria, yeasts, fungi, protozoa and viruses, and food spoilage microorganisms; the microbiology of food preservation and food commodities; fermented and microbial foods; principles and methods for the microbiological examination of foods; micro biological quality control, and quality schemes.
This course aims to provide instruction in the general principles of food microbiology. lt is assumed that students will have received adequate introduction to microbiology per se.