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FST302Agricultural Sciences2 Unitsintermediate

FOOD MICROBIOLOGY

This course introduces students to the fundamental principles of food microbiology, focusing on its application within the hospitality and tourism industry. It covers the natural flora of foods, microbial behaviors, and the uses of microorganisms in food production. Students will learn about factors influencing microbial growth, indicator organisms, spoilage mechanisms, and foodborne diseases. The course also explores laboratory methods for assessing microbiological status and microbiological standards and criteria.

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90h
Study Time
13
Weeks
7h
Per Week
none
Math Level
Course Keywords
Food MicrobiologyFood SpoilageFood SafetyMicroorganismsFermentation

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
📚
Math Level
No Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Natural Flora in Foods

2

Microbial Behaviors

3

Food Spoilage

4

Foodborne Diseases

5

Water Microbiology

6

Food Safety Standards

Total Topics6 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Food Safety Inspector

Apply your skills in this growing field

Quality Control Manager

Apply your skills in this growing field

Microbiologist

Apply your skills in this growing field

Food Production Manager

Apply your skills in this growing field

Restaurant Manager

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

Food ProcessingHospitalityTourismCateringRestaurant Management

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Natural Flora of Importance in Foods

2h

Unit 1: Natural Flora of Importance in Foods

2 study hours
  • •Identify the natural flora present in raw and ready-to-eat meat products.
  • •Discuss the sources of these microorganisms and their potential impact on food quality.
Week
2

Module 1: Natural Flora of Importance in Foods

2h

Unit 2: Behaviors of Natural Flora in Food

2 study hours
  • •Describe the behaviors of natural flora in food, including their classification, nomenclature, morphology, and structure.
  • •Explain the importance of different microorganisms in food.
Week
3

Module 1: Natural Flora of Importance in Foods

2h

Unit 3: Uses of Natural Flora in Food Industry

2 study hours
  • •Discuss the uses of natural flora in the food industry, focusing on fermentation processes.
  • •Analyze the importance of microorganisms in food production, including lactic starter cultures, yeasts, and molds.
Week
4

Module 1: Natural Flora of Importance in Foods

2h

Unit 4: Factors Influencing the Growth of Microorganisms in Food

2 study hours
  • •Examine the intrinsic and extrinsic factors that influence the growth of microorganisms in food.
  • •Analyze how these factors can be controlled to prevent spoilage and ensure food safety.
Week
5

Module 2: Pathogenic and Spoilage Microorganisms

2h

Unit 1: Indicator Organism

2 study hours
  • •Discuss the role of indicator organisms in assessing food safety.
  • •Identify the key indicator bacteria groups and species, such as coliforms, Enterobacteriaceae, and Enterococcus.
Week
6

Module 2: Pathogenic and Spoilage Microorganisms

2h

Unit 2: Pathogenic and Spoilage Microorganisms

2 study hours
  • •Describe the pathogenic and spoilage microorganisms commonly found in food.
  • •Distinguish between bacteria, fungi, yeasts, and molds and their impact on food quality and safety.
Week
7

Module 2: Pathogenic and Spoilage Microorganisms

2h

Unit 3: Principle of Microbial Food Spoilage

2 study hours
  • •Explain the principles of microbial food spoilage, including chemical, physical, and biological factors.
  • •Analyze the effects of deterioration on food quality, focusing on sensory and nutritional aspects.
Week
8

Module 2: Pathogenic and Spoilage Microorganisms

2h

Unit 4: Food Spoilage by Insects and Rodents and Their Microbial Relationship

2 study hours
  • •Discuss the causes of food spoilage by insects and rodents and their microbial relationships.
  • •Examine the effects of deterioration on food quality, including sensory and nutritional aspects.
Week
9

Module 3: Microbiology of Water Supplies

2h

Unit 1: Microbiology of Water Supplies

2 study hours
  • •Explain the microbiology of water supplies, including biological contamination and foodborne infections.
  • •Discuss water contamination from sewage, handling, and dust.
Week
10

Module 4: Food and Water Borne Diseases

4h

Unit 4: Water Treatment Process

2 study hours
  • •Describe the water treatment process, including various treatment methods.
  • •Analyze the causes and management of food poisoning, including inadequate cooking, storage, and cross-contamination.

Unit 2: Food Infections and Toxicants

2 study hours
  • •Discuss food and water borne diseases.
  • •Discuss food infections and toxicants.
Week
11

Module 5: Laboratory Methods of Assessing Microbiological Status of Beverages

4h

Unit 3: Identification of Food Poisoning Microorganisms

2 study hours
  • •Describe the identification of food poisoning microorganisms.
  • •Discuss the control of food poisoning microorganisms, including temperature-based and non-temperature-based methods.

Unit 1: Laboratory Methods of Assessing Microbiological Status of Beverages

2 study hours
  • •Explain laboratory methods of assessing the microbiological status of beverages, cereals, roots, tubers, fruits, vegetables, meat, fish, and dairy products.
  • •Discuss enumeration methods, microscopic counts, plate counts, and the most probable number (MPN) technique.
Week
12

Module 6: Microbiological Standards and Criteria

4h

Unit 1: Microbiological Standards and Criteria

2 study hours
  • •Discuss microbiological standards and criteria, including Hazard Analysis Critical Control Point (HACCP) and Food Safety Objective (FSO).
  • •Explain indices of food sanitary quality, including indicator microorganisms and personal hygiene.

Unit 2: Indices of Food Sanitary Quality

2 study hours
  • •Discuss indices of food sanitary quality.
  • •Discuss personal hygiene and factors to consider during sanitation in foods.
Week
13

Module 6: Microbiological Standards and Criteria

4h

Unit 3: Microbiology of Cheese and Beverage Fermentation (Tea, Coffee, Vinegar)

2 study hours
  • •Discuss the microbiology of cheese and beverage fermentation (tea, coffee, vinegar).
  • •Explain the microorganisms involved in fermentation processes and the fermentation process itself.

Unit 4: Microbiology of Fermented Milk Products (Acidophilus Milk, Yoghurt) and Probiotics

2 study hours
  • •Discuss the microbiology of fermented milk products (acidophilus milk, yoghurt) and probiotics.
  • •Explain milk composition and quality, the microbiology of yogurt fermentation, and the role of probiotics.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed tables comparing different foodborne pathogens, their sources, and symptoms (Units 1-4)

2

Practice identifying indicator organisms and their significance in various food products (Module 2)

3

Develop flowcharts outlining the steps in key fermentation processes (Module 6)

4

Review laboratory methods for assessing microbiological status, focusing on sample preparation and interpretation of results (Module 5)

5

Focus on understanding the principles of HACCP and how to apply them in different food processing scenarios (Module 6)

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