FE 518

FOOD MICROBIOLOGY 

Instructor:  Assoc. Prof. Canan Tarı

             Office: (232) 750  63 16

             E-mail: canantari@iyte.edu.tr

REFERENCES:

1)      Microbiology by Prescot Harley Klein 5^th edition (text book)

2)      Industrial Microbiology : An Introduction by M. Waites, N. Morgan

3)      Basic Food Microbiology for Food Engineers by George Banwart

4)      Industrial Microbiology by Michael Waites and Neil Morgan

5)      Microbiology Fundamentals and Applications by Ronald M. Atlas

6)      Food Poisoning and Food Hygiene by Betty Hobbs Daina Roberts

COURSE OUTLINE

1:  Microorganism associated with food

2: Principles involved in microbial spoilage

3: Aspects of food preservation

4: Microbiological testing methods

5: Food Hygiene in the prevention of food poisoning

6: Microbiology of fermented foods

7: How to obtain, maintain and handle industrial microorganisms

8: Common Industrial processes

9. Role of GMO in the industry

10: Batch and continuous fermentations

11: Role of microorganisms in modifying chemicals and their role as biological control agents.

GRADING:

Seminar: 20%

Midterm exam : 30%

Final exam: 50%