1. This course covers microbial food safety and hygiene.
2. Week 1 introduces basic microbiology, bacterial foodborne pathogens, and detection methods (traditional and molecular).
3. Weeks 2 focus on food hygiene concepts including GMP, HACCP, microbial spoilage, and hands-on experiment.
4. Case studies and literature discussions provide practical application of theoretical concepts throughout the course.
5. Additional lectures cover specialized topics including bioinformatics, Salmonella, foodborne viruses, and mycotoxins.
6. Students conduct a practical experiment: from purchasing food samples to analyzing results.
7. Project work (in groups, five students in each) with written reports.
Learning objectives: Understand basic microbiology of foodborne bacterial pathogens. Understand the principles, advantages and limitations for traditional and molecular methods for detecting bacterial pathogens in foods. To be familiar with foodborne virus
Reading material: Adams and Moss: particular Chapter 6, Chapter 7, especially 7.2, 7.4, 7.5, 7.6, 7.8, 7.9, 7.12, 7.13, 7.14, 7.15, 7.16, chapter 10.6.
2. Week 1 introduces basic microbiology, bacterial foodborne pathogens, and detection methods (traditional and molecular).
3. Weeks 2 focus on food hygiene concepts including GMP, HACCP, microbial spoilage, and hands-on experiment.
4. Case studies and literature discussions provide practical application of theoretical concepts throughout the course.
5. Additional lectures cover specialized topics including bioinformatics, Salmonella, foodborne viruses, and mycotoxins.
6. Students conduct a practical experiment: from purchasing food samples to analyzing results.
7. Project work (in groups, five students in each) with written reports.
Learning objectives: Understand basic microbiology of foodborne bacterial pathogens. Understand the principles, advantages and limitations for traditional and molecular methods for detecting bacterial pathogens in foods. To be familiar with foodborne virus
Reading material: Adams and Moss: particular Chapter 6, Chapter 7, especially 7.2, 7.4, 7.5, 7.6, 7.8, 7.9, 7.12, 7.13, 7.14, 7.15, 7.16, chapter 10.6.