INTRODUCTION
Food Microbiology focuses on the study of microorganisms that affect food quality, safety, and processing. The course covers the distribution and roles of microbes in foods, fermentation, spoilage, and preservation principles. It also examines foodborne diseases, contamination sources, and the factors influencing microbial growth. Students will learn about food quality standards, rapid microbiological assessment methods, and the use of microorganisms in producing valuable food ingredients. The course emphasizes both the beneficial and harmful impacts of microbes in the food industry.
OUTLINE
1. Distribution role and significance of microorganisms in food.
2. Microorganisms of importance in food microbiology.
4. Intrinsic and extrinsic parameters of foods that affect microbial growth.
5. Various sources of food contamination/food poisoning, foodborne diseases/ interactions.
6. Principles of food spoilage.
7. Principles of food preservation, and various preservation methods.
8. Microbial indices of food sanitary quality international and national microbiology standards for food quality.
9. Rapid methods for assessing microbiological quality of foods
10. Economic consequences of microorganisms in food.
11. Micro-organisms in novel processes for the production of food ingredients.
12. Class Assessment.
- Lecturer : chidinma okafor