Course Objectives, Requirements & Contents:

The objective of this course is to teach the basic concepts in microbiology and food microbiology to food-safety and quality students. After the course the students should be able to develop a general understanding of and a good appreciation for the microbiological world related with food and food safety.

Microbiology is the basic science of food- microbiology. The course will be developed by two main parts: Foundation of Microbiology and Food Microbiology in a principle and application view. It will be helpful if the students have a good review of what they have learned in University or high school from the courses of Organic Chemistry, Biology and Biological Chemistry.

The foundation of microbiology is included with the structure and function of bacteria, molds and yeast, and viruses. The microbial nutrition, growth, control, metabolism and molecular genetics are involved, also. The microbial application, spoilage and control are mentioned in the later parts.

1 Introduction to Microbiology and Food Microbiology

2 Procaryotic Cell Structure and Function

3 Eucaryotic Cell Structure and Function

4 Microbial Nutrition

5 Microbial Growth

6 Metabolism: Energy Release

7 Genes: Structure, Replication, and Mutation

8 Microbial Recombination and Plasmids

9 The Viruses: Introduction

10 Food spoilage and Control of Microorganisms in Food

Credits: 2