FPEN 307 — Introduction to Food Microbiology
Food Process Engineering · University of Ghana
Historical background and developments, Habitats, taxonomy and growth parameters, Taxonomy, role and significance of microorganisms in foods, Intrinsic and extrinsic parameters of foods that affect microbial growth. Microorganisms in foods - Spores and their significance, Determining microorganisms and/or their products in foods, Culture, microscopic and sampling methods, Physical, chemical, molecular and immunological methods, Bioassay and related methods, Food preservation and some properties of psychrotrophs, thermophiles and radiation-resistant bacteria, Indicators of food safety and quality, Indicator microorganisms
- Credits
- 3
- Level
- Level 300
Other courses on this programme
- CPEN 101 — Engineering Computational Tools
- FPEN 301 — Heat Transfer
- FPEN 302 — Separation Process
- FPEN 303 — Thermodynamics II
- FPEN 304 — Engineering and Design of Food Process II
- FPEN 305 — Engineering and Design of Food Process I
- FPEN 306 — Chemical Reaction Engineering
- FPEN 308 — Environmental Engineering in Food Processing
- FPEN 309 — Introduction to Biotechnology
- FPEN 311 — Process/Product Development in Food Processing
- FPEN 312 — Mass Transfer
- FPEN 314 — Rheological and Sensory Properties of Food
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).