This course covers the characteristic of microbial growth, intrinsic and extrinsic factors and their relationship to microbial growth; the principles of food fermentation and the role of beneficial microbes; the role of microorganisms and food spoilage; pathogenic microorganisms, infection and intoxication, mycotoxin, viruses and parasites; the principles to control microbial growth; as well as qualitative and quantitative microbiological analysis.
COURSE LEARNING OUTCOMES (CLO)
CLO: 1. To describe the essential concepts of food microbiome.
CLO: 2. To explain the concept of Probiotic and prebiotics.
CLO: 3. To apply the use of food microbiota for industrial benefits.