Weeks | Topics |
1 |
Microorganisms and foods
|
2 |
Major microorganisms in foods; bacteria
|
3 |
Fungi, viruses, parasites
|
4 |
Microbial contamination sources
|
5 |
Parameters affecting microbial contamination
|
6 |
Indicator and pathogen microorganisms in foods
|
7 |
Foodborne microbial diseases
|
8 |
Food preservation principles
|
9 |
Inhibition of microbial growth
|
10 |
Inactivation of microorganisms
|
11 |
Microbial spoilage in foods
|
12 |
Pathogens and preservation principles
|
13 |
Food safety concerns and HACCP
|
14 |
Microbial regulations, new and rapid approaches in pathogen detection
|