FPEN 408: Microbiological Applications in Food Processing

Objectives: To broaden students’ knowledge of specific attributes of microorganisms and their role in food processing and to introduce the underlining concepts of food safety in the food processing industry.

Description: This course provides an understanding of the characteristics of microorganisms and how these can be applied or controlled in the production of safe foods.  It will also develop a basic understanding of the microbiology of foods, food-borne illnesses, and food spoilage.  It will further introduce students to the applications of microorganisms in the fermentative production of foods and the principles underlining the production of safe foods. Key topics for discussion include: Microbial spoilage of foods; Foodborne illnesses, Preservation: principles and methods; Physical methods of food preservation, Chemical preservatives and natural antimicrobial compounds, biologically based preservation systems. Probiotic bacteria, Prebiotics. Food fermentations, Fermented foods products (dairy, vegetables, meat, poultry, and fish). Traditional fermented foods, Cocoa and coffee, Beer and Wine. Principles of quality control and microbial criteria, Hazard Analysis Critical Control Point system (HACCP), Good Manufacturing Practices (GMP), Good Hygiene Practice (GHP).