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Course Syllabus
FT 221
II. Course Description: The course deals with microbil flora of foof as affected by
processing/preservation techniques with special attention to beneficial groups of
microorganisms, pathogenic, and spoilage microorganisms.
IV. Number of Hours per Week: 2 hours lecture and 3 hours lab
VI. General Objective: At the end of the course, the student should be able to:
a. identify and utilize beneficial microorganisms in food processing and identify
key pathogenic and spoilage microorganisms in food.
b. interpret the role of intrinsic and extrinsic parameters of food that influence the
growth and survival of microorganisms.
c. use appropriate laboratory techniques in the microbial examination of foods.
X. Evaluation Instruments
a. Quizzes and exams
b. Assignments
c. Project
XI. References
a. Frazier M. et. al. 4th edition. 1988. Food Microbiology. McGraw-Hill Co. NY.
b. Micro 52 Laboratory Manual.
c. Any book on Food Microbiology.