FOOD*2420 - Introduction to Food Microbiology

Course Description

An introduction to the major groups of microorganisms important in foods is presented in this course, including microbial spoilage of food, food-borne illness, and food fermentations. Sources of contamination during production, processing and storage of foods and evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods are discussed.

Note:  This course may be taken individually or as a part of a certificate program.

Learning Outcomes

By the end of the course, the learner should be able to:

1. Identify the names and characteristics of microorganisms commonly found in foods;
2. Describe how different factors in foods affect microbial growth and how this is applied to food preservation and/or production;
3. Use predictive microbial growth programs with various food case studies to examine growth of food-borne pathogens and spoilage microbes;
4. Outline the government role in maintaining food safety;
5. Describe the approaches used in applying yeasts, molds and bacteria during food fermentations;
6. Describe the characteristics of common food pathogens and explain how these can be used to aid investigations into food-borne illness outbreaks;
7. Describe the principle methods used to detect and enumerate microorganisms in food and calculate the number of bacteria in a food product;
8. Outline proper handling, preparation and storage practices for food safety;
9. Discuss the merits of HACCP implementation in the food industry;
10. Apply the sequential steps involved in devising HACCP plans to various food case studies;
11. Conduct independent literature research;
12. Formulate an informed opinion on food safety issues when presented with conflicting information; and
13. Participate in online academic discussions, and assess peer contributions.

Course Topics

• How microbes work
• Microbial growth
• Food spoilage
• Fermentations
• Foodborne disease
• Enumeration and rapid detection techniques
• Control of microbial growth
• Hazard Analysis of Critical Control Points (HACCP)

Assessment

Note: You are required to get a passing grade on the final exam in order to pass the course.

Note:

Additional Technical Requirements

This course will use the following:

• Respondus tool to invigilate one or more exams. 

Please view the Technical Considerations.

Applies Towards the Following Certificates

• Certificate in Food Science : Required Courses