Food Microbiology and Safety

to familiarise students with major food spoilage and pathogenic microorganisms. The content will cover: The kinetics of bacterial growth and the factors that may alter this (water activity, low pH, temperature, preservatives) The principles of modelling growth The principles of hazard and risk

学习食品中的微生物及其对食品安全和质量的影响。

• 1Describe concepts of normal flora and pathogenic microbes
• 2Understand how microbes interact and impact on food
• 3Understand the basics of identifying, classifying and enumerating microbes important in agri-food systems
• 4Use bright field light microscopy as a tool for identifying microbes
• 5Describe aseptic techniques for the transfer and handling enumerating and identifying microorganisms in food samples