The course covers the history and development of food microbiology; principles and methods for the microbiological examination of foods biology; epidemiology of foodborne microorganisms of public health significance, including bacteria, yeasts, fungi, protozoa and viruses, and food spoilage microorganisms; the microbiology of food preservation and food commodities; fermented and microbial foods; and micro biological quality control, and quality schemes. This course also includes a laboratory component that allows students to handle live microbial samples and practice methods of destruction. Some resources were developed and collected to provide useful information for teaching food microbiology online. Face to face teaching-learning will be done for the laboratory exercises that needs laboratory equipment and other materials that are not available at home, and during the two major examinations (midterm and final examination)
- Faculty: JEAN VENUS RAMOSO