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.
By the end of the course, the learner should be able to:
- Identify the names and characteristics of microorganisms commonly found in foods;
- Describe how different factors in foods affect microbial growth and how this is applied to food preservation and/or production;
- Use predictive microbial growth programs with various food case studies to examine growth of food-borne pathogens and spoilage microbes;
- Outline the government role in maintaining food safety;
- Describe the approaches used in applying yeasts, molds and bacteria during food fermentations;
- Describe the characteristics of common food pathogens and explain how these can be used to aid investigations into food-borne illness outbreaks;
- Describe the principle methods used to detect and enumerate microorganisms in food and calculate the number of bacteria in a food product;
- Outline proper handling, preparation and storage practices for food safety;
- Discuss the merits of HACCP implementation in the food industry;
- Apply the sequential steps involved in devising HACCP plans to various food case studies;
- Conduct independent literature research;
- Formulate an informed opinion on food safety issues when presented with conflicting information; and
- Participate in online academic discussions, and assess peer contributions.
- How microbes work
- Microbial growth
- Food spoilage
- Foodborne disease
- Enumeration and rapid detection techniques
- Control of microbial growth
- Hazard Analysis of Critical Control Points (HACCP)
Prerequisite(s): 1 of BIOL*1040, BIOL*1070, MICR*2420
Restriction(s): FOOD*3140, FOOD*3160, FOOD*3170. Not available to students registered in BBRM.FIM, BBRM.FIM:C, BSC.FOOD or BSC.FOOD:C majors.
|Hot Topic Discussions||10%|
|Peer Assessments of Group Discussions||10%|
|Assignment 1: Microbial Growth Prediction||15%|
|Assignment 2: Food Safety Training Presentation Report||15%|
|Assignment 3: Unit Summary||5%|
|Online Final Exam||45%|
Note: You are required to get a passing grade on the final exam in order to pass the course.
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
*Course details are subject to change.