Food Microbiology

You are viewing an older version of this academic item. To access a different version, adjust the year in the field above. For handbooks published prior to 2023, click the "Previous Handbooks" button at the bottom of the page.

Abstract

This subject provides an overview of microorganisms in the food industry, their role in food production and their association with food borne diseases.

Syllabus

This subject will cover the following topics: The scope of microbiology;Microorganisms and food materials;Factors affecting the growth and survival of microorganisms in food;The microbiology of food preservation;The microbiology of primary food commodities;Food microbiology and public health;Bacterial agents of food borne illness;Non-bacterial agents of food borne illness;Fermented and microbial foods;Methods for … For more content click the Read More button below.

This subject will cover the following topics:

The scope of microbiology;
Microorganisms and food materials;
Factors affecting the growth and survival of microorganisms in food;
The microbiology of food preservation;
The microbiology of primary food commodities;
Food microbiology and public health;
Bacterial agents of food borne illness;
Non-bacterial agents of food borne illness;
Fermented and microbial foods;
Methods for the microbiological examination of foods; and
Controlling the microbiological quality of foods.

Enrolment restrictions

Pre-requisite

Learning activities

Intensive School