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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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Introduction to Food Microbiology
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R1. COURSE NOTE
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2
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Contamination sources of important microorganisms in foods
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R1. COURSE NOTE
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3
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Important microorganisms that can be found in foods
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R1. COURSE NOTE
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4
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Microbial spoilage of foods
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R1. COURSE NOTE
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5
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Food safety indicators
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R1. COURSE NOTE
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6
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Molds, Yeasts, Parasites, Viruses, Prions and Algae
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R1. COURSE NOTE
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7
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Mycotoxins
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R1. COURSE NOTE
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8
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Foodborne Microbial Diseases (Infections)
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R1. COURSE NOTE
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9
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Foodborne Microbial Diseases (Toxicoinfections)
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R1. COURSE NOTE
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10
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Foodborne Microbial Diseases (Intoxications)
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R1. COURSE NOTE
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11
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Food Preservation Methods 1
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R1. COURSE NOTE
R2. CHAPTER 32-35
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12
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Food Preservation Methods 2
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R1. COURSE NOTE
R2. CHAPTER 32-35
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13
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Fermented Foods and Microbiology
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R1. COURSE NOTE
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14
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Products Obtained by Biotechnological Processes
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R1. COURSE NOTE
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