FPEN 305: Introduction to Food Microbiology

Objective: To introduce students to the basic concepts of microbiology as applied in food processing.

Description: The course provides and overview of the historical background and current developments in the general area of food microbiology. Key topics for discussion include the habitats, taxonomy and growth parameters, role and significance of microorganisms in foods, and the intrinsic and extrinsic parameters of foods that affect microbial growth. Microorganisms in foods - Spores and their significance. Students are introduced to techniques for determining microorganisms and/or their products in foods, including culture, microscopic and sampling methods, physical, chemical, molecular and immunological methods, bioassay and related methods. Discussions will also highlight the relevance of microorganisms in food preservation, key properties of psychrotrophs, thermophiles and radiation-resistant bacteria, the application of indicators of food safety and quality, and the role of indicator microorganisms.