Food Microbiology
Microorganisms that spoil food, cause foodborne illness or help make foods.
FDSC-220 Year 2 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Food Science
Course content
- 1Microbes in foodComing
- 2Factors that affect growthComing
- 3Food spoilageComing
- 4Foodborne illnessComing
- 5Salmonella and CampylobacterComing
- 6E. coli and ListeriaComing
- 7Clostridium and BacillusComing
- 8Viruses and parasitesComing
- 9Microbial testing of foodsComing
- 10Control of microbesComing
- 11Beneficial microbesComing
- 12Investigating an outbreakComing
Requirements
Recommended background. You can start any course at any time.
Description
Microorganisms that spoil food, cause foodborne illness or help make foods.
Part of the Agriculture & Food stream, typically taken in year 2.