FE305 FOOD MICROBIOLOGY
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Transcript of FE305 FOOD MICROBIOLOGY
1
FE305
FOOD MICROBIOLOGY
CONTENTS
InstructorProf. Dr. Osman ErkmenDepartment of Food engineeringFaculty of EngineeringUniversity of Gaziantep
Lab AssistantRes. Assist. Şelale Kara
Res. Assist. Derya DursunDepartment of Food engineeringFaculty of EngineeringUniversity of Gaziantep
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FE305 Food MicrobiologyTENTATIVE SCHEDULE OF CLASS ACTIVITIES
2-3 July (5) Introduction to lecture
Food Microbiology -1: Microorganisms, Microbial Growth, Foodborne Diseases and Detection of M.O.’s and Their Toxins
Sep.24/25 (2) Chp.1. Introduction to Food Microbiology
Sep.28(3) Chp.2. Types of MicroorganismsChp.4.1. Microbial Growth CharacteristicsChp.4.2. Microbial Metabolism of Foods
Oct.05(3) Chp.5.1. Intrinsic Factors Effecting Microbial GrowthChp.5.2. Extrinsic Factors Effecting Microbial Growth
Oct.12(3) Chp.6. Bacterial spores and InjuryChp.12.1. Sampling plan and Sample preparation
Oct.19(3) Chp.12.2. Microbial IndicatorsChp.7. Introduction to Foodborne DiseasesChp.8. Foodborne Infection
Nov.02(3) Chp.8. Foodborne InfectionChp.9. Foodborne Toxicoinfection
Nov.09 at 15:30 1st Midterm
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Nov.16(3) Chp.10. Foodborne Intoxication Chp.11. Parasites, Marina Toxins and Viral Food Poisonings
Food Microbiology -2: Microbial Food Spoilage
Nov.23(3) Chp.1. Principles of SpoilageChp.2. Meat and Meat Product SpoilageChp. 3. Eggs and Egg Products Spoilage
Nov.30(3) Chp. 4. Fish SpoilageChp. 5. Milk and Milk Products SpoilageChp. 6. Vegetables and Fruits SpoilageChp. 7. Cereals and Cereal Products SpoilageChp.11. Enymatic and nonenzymatic spoilages
Food Microbiology -3: Food Preservation
Dec.07(3) Chp. 1. Principles of Food PreservationChp. 2. High Temperature Food Preservation
Dec.14 (3) Chp. 3. Low Temperature Food PreservationChp. 5. Other Food Preservation Methods
Dec.21(3) Chp. 8. Modified Atmosphere Food Preservation
Dec.28, at 15:30 2nd Midterm
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Jan.04 (3) Chp.9. Food ingradients and enzymes of microbial originFood Fermentation (from Food Microbiology -4) Food Safety
Final
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Lecture Books• Erkmen, O. and Bozoglu, T.F. Food Microbiology 1:
Microorganisms in Foods, Microbial Growth, Foodborne Diseases and Detection of Microorganisms and their Toxins. İlke Publishing Company, Ankara, ISBN: 978-605-5983-13-0, 336 pages, 2008.
• Erkmen, O. and Bozoglu, T.F. Food Microbiology 2: Food Spoilage. İlke Publishing Company, Ankara, ISBN: 978-605-5983-14-7, 178 pages, 2008.
• Erkmen, O. and Bozoglu, T.F. Food Microbiology 3: Food Preservation. İlke Publishing Company, Ankara, ISBN: 978-605-5983-15-4, 236 pages, 2008.
• Erkmen, O. and Bozoglu, T.F. Food Microbiology 4: Benefical Uses of Microorganisms for Food Preservation and Health. İlke Publishing Company, Ankara, ISBN: 978-605-5983-16-1, 274 pages, 2008.
Laboratory Book• Erkmen, O. Basic Methods for the Microbiological Analysis
of Foods. Nobel Publishing Company, ISBN: 9944-77-055-8, 564 pages, 2007.