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Food Microbiology & Safety Course

This course aims to equip students with knowledge and practical skills in food microbiology and parasitology. Over the course of 15 sessions, students will learn about microorganisms associated with food, factors that affect microbial growth, food spoilage and preservation techniques. They will also learn about foodborne illnesses and parasites. Practical demonstrations and activities are included to help students identify microorganisms, understand food spoilage processes, and promote food safety management systems. The goal is for students to understand the importance of food microbiology for public health and be able to control microbes in food handling and processing.

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Marylene Milan
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109 views2 pages

Food Microbiology & Safety Course

This course aims to equip students with knowledge and practical skills in food microbiology and parasitology. Over the course of 15 sessions, students will learn about microorganisms associated with food, factors that affect microbial growth, food spoilage and preservation techniques. They will also learn about foodborne illnesses and parasites. Practical demonstrations and activities are included to help students identify microorganisms, understand food spoilage processes, and promote food safety management systems. The goal is for students to understand the importance of food microbiology for public health and be able to control microbes in food handling and processing.

Uploaded by

Marylene Milan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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FMP 1

SYLLABUS
(Module Description & Session Objectives)

Course Tittle: Food Microbiology and Parasitology

Pre-requisite: FSS 1

Course Description:
This course is intended to equip the students with relevant knowledge about the existence,
importance of food microbiology and public health. In addition, the students will be equipped with
knowledge and practical skills in handling, analyzing food microorganisms in the activities and food
process.

Content:
This course aims at imparting the students with skills for carrying out practical skills in identification
and control of microorganisms associated with foods. It brings awareness to the students about the
existence of food poisoning micro organisms and respective food borne diseases. The students are
equipped with knowledge and skills in preventing food borne diseases in everyday life and activities.

General Course Objectives:


By the end of the course, the students should be able to:
a) Understand the importance of food microbiology and public health
b) Identify factors affecting growth and ways of controlling microbial growth
c) Evaluate the existence of microorganisms
d) Carry out demonstration and comprehend the control of microorganisms in food
e) Demonstrate specific types of microbial spoilage
f) Promote food safety management system

Module Summary and Contents:

Day No. Module Summary Contents


Day 1 A. Introduction of Food Microbiology and  Definition of terms
Parasitology  Background of Food
Microbiology
 General Importance of
Microbiology

B. Growth of Microorganisms  Factors affecting


growth of
microorganisms
 Ways of controlling
microbial growth

Day 2 C. Parasites Present in Food  Types of parasites


 Definition of terms
 Illnesses and
symptoms
 Preventive measures
Day 3 D. Food Borne Illness  Definition of terms
 Types of food borne
 Symptoms and
preventive measures

Day 4 & 5 E. Food Spoilage  Introduction and


definition
 Causes of spoilage
 Signs of spoilage
 Preventive measures
 Carry out /
demonstration/
activity

Day 6 F. Food Fermentation  Types of fermented


foods
 Definition of terms
 Importance of food
fermentation

Day 7 G. Food Fermentation Benefits  Types of health


(-end of midterm-) benefits
 Definition of terms

Day 8 H. How to Start Fermenting Foods  List on getting started


 Definition of terms

Day 9 - 12 I. Process of Fermented Foods  Ingredients for


(-end of semifinal-) fermenting foods
 Carry out
demonstration/
activity

Day 13 J. Food Preservation  Definition of terms


 Types of food
preservation
 Importance of food
preservation

Day 14 & 15 K. Food Safety Management System  Definition of terms


 Importance of food
safety
 Types of food safety
management system

-End-

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