| 1. Week |
Introduction of the course: Scope, importance and rules |
Other Activities, Preparation, After Class Study, Practice, Research
|
| 2. Week |
Factors effecting microbial growth, intrinsic factos |
Preparation, After Class Study, Other Activities, Practice, Research
|
| 3. Week |
Factors effecting microbial growth, external factos |
Other Activities, Preparation, After Class Study, Research, Practice
|
| 4. Week |
Microbial spoilage in foods, meat and meat products |
Other Activities, Research, Preparation, After Class Study, Practice
|
| 5. Week |
Microbial spoilage in foods, milk and milk products |
Practice, Other Activities, Preparation, After Class Study, Research
|
| 6. Week |
Microbial spoilage in foods, eggs, fruit and vegetables |
Research, Other Activities, Preparation, After Class Study, Practice
|
| 7. Week |
Microbiol spoilage in canned foods; cereals and products |
Preparation, After Class Study, Research, Practice, Other Activities
|
| 8. Week |
Midterm |
Other Activities, Research, Preparation, After Class Study, Practice
|
| 9. Week |
Food borne microbial diseases |
Research, Preparation, After Class Study, Practice, Other Activities
|
| 10. Week |
Food intoxication, sources of microorganisms and control |
Practice, Research, Preparation, After Class Study, Other Activities
|
| 11. Week |
Mold toxins, mycotoxins |
Preparation, After Class Study, Practice, Other Activities, Research
|
| 12. Week |
Active and passive food infection, microorganisms causing microorganisms, sources and control |
Research, Other Activities, Preparation, After Class Study, Practice
|
| 13. Week |
Food preservation principles, protection of foods with chemical preservatives, cold and freezing |
Research, Practice, Other Activities, Preparation, After Class Study
|
| 14. Week |
Principles of food preservation, heat treatment and microbial kinetics |
Research, Other Activities, Preparation, After Class Study, Practice
|
