FPEN 307 — Introduction to Food Microbiology
Food Process Engineering · UG
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
Practising FPEN 307 with Questora
Upload your own slides, notes and past papers for FPEN 307 and Questora builds mock exams, practice questions and a revision plan from them.
Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).