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Week
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Topics
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Study Metarials
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1
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Basic concepts and problems of food production and consumption in the world
Food sources and reproduction of microorganisms
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R1. p. 1-14
R2. p. 48-60
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2
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Microbial ecology and microflora of foods
Materials and rules in food laboratories
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R1. p. 15-36
R3 p. 26-40
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3
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Food spoilage and causes of spoilage-I
Sampling from Foods
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R1.p. 237-264
R3 p.81-117
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4
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Food spoilage and causes of spoilage-II
Total bacteria count
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R1.p. 237-264
R3 p.81-117
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5
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Pathogenesis and immune reactions of foodborne infections and intoxications
Total bacteria count
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R1.p. 49-56
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6
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Foodborne pathogenic bacteria, diseases and prevention methods-I
Searching for possible microorganisms in foods
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R1.p. 98-125
R2
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7
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Foodborne pathogenic bacteria, diseases and prevention methods-II
Searching for possible microorganisms in foods
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R1.p.126-161
R2
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8
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Foodborne pathogenic bacteria, diseases and prevention methods-III
Searching for possible microorganisms in foods
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R1.p.161-172
R2
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9
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Foodborne mycotoxigenic fungi, diseases and prevention methods
Searching for possible microorganisms in foods
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R1.p.173-183
R2
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10
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Foodborne pathogen viruses diseases caused and prevention methods
Coliform Analysis
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R1.p.185-202
R2
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11
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Foodborne prions, diseases caused and prevention methods
Coliform Analysis
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R1.p.219-226
R2
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12
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Foodborne parasites, diseases and prevention methods
IMVIC Tests
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R1.p.203-217
R2
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13
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Foodborne microbial intoxications
IMVIC Tests
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R1.p.227-235
R2
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14
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Food Preservation
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R1.p.267-297
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