Learning outcomes:

At the end of the course unit student should be able to

• assess the microbiological quality of food,
• interpret data relevant to results obtained after microbiological examination of food,
• analyze the basic constituents in food,
• assess adulteration of food,
• design a small scale food processing industry to have a good quality final product.

Course content:
Laboratory exercises to illustrate the contents and special features emphasized in lecture course MIBI 31014. Determination of different types of bacteria present in various condiments.  Bacterial counts in milk, Microbial examination of milk and milk products.  The Microbiological examination of specific foods, determination of commercial sterility canned foods, detection of Salmonella in foods. Determination of properties of cereals Identification in coloring matter in food and industrial visits.

Method of teaching and learning:

Laboratory practical, demonstration classes, industry visits and assignments.

Assessment:

Continuous assessment and end of the course examination..

Recommended reading:

1. Harrigan, W.F (1998) Laboratory methods in food and dairy microbiology. Culinary and Hospitality Industry Publications Services.
2. Ronald S. Kirk and Ronald Sawyer (1997) Pearson’s Composition and Analysis of Foods.