Food safety and quality comprehensive laboratory course is composed of experiments to examine pathogens, food additives, nutrients and pesticide residue in foods. Students would be able to complete common food safety and quality control practice in food industry or related organization. Students are required to design the experiment process according to the menu and apply previous laboratory knowledge and techniques to complete the experiment task.

Lab 1  Examnination of Staphylococcus aureus - Direct Plate Count Method

       A. Equipment and materials

B. Media and reagents

       C. Preparation of sample

D. Isolation and enumeration of S. aureus

       E. Coagulase test

       F. Ancillary tests       

Lab 2  Detection of polyphenols in Beer

A. Principle

B. Equipments

C. Reagents

D. Procedure

E. Calculation

Lab 3  Determination of Benzoic acid and Sorbic acid in Soy Sauce

A. Principle

B. Equipments

C. Reagents

D. Procedure

E. Calculation

Lab 4  Detection of amino acids in Food

A. Principle

B. Equipments

C. Reagents

D. Procedure

E. Conclusion

Lab 5  Detection of organophophorous pesticides residue in vegetable

A. Principle

B. Equipments

C. Reagents

D. Procedure

E. Calculation

Credit(s): 2