Location

Productivity and Quality Institute - Alexandria

Objectives

• Learn about food's natural flora, the role of microorganisms in food fermentation, and the role of microorganisms in food spoilage.• Understand the design of the microbiological laboratory, equipment, and facilities needed for microbiology analysis.• Rapid detection of foodborne pathogens• Understand the chemical composition of foods• Understand the methods of chemical analysis of foods.

Outcomes

The student will learn more about• The scope of food microbiology, food chemistry, and food safety• Food-related genera are significant ones. • Microbe counting techniques and (conventional to modern) food preservation techniques• The contribution of various microbes to food deterioration, food fermentation, and food-borne illnesses• Role of chemical composition on food quality

Course Contents

Introduction to food microbiology, facilities, and equipment for food microbiology laboratories,• Microorganisms related to food manufacturing and food spoilage (fungi, bacteria, viruses)• Microbiological analysis of foods (total aerobic microorganisms, anaerobic bacteria, coliform bacteria, yeasts and molds, Staphylococcus aureus, Salmonella, E. coli, Enterobacteriaceae)• Introduction to food chemistry, food chemical composition• Chemical analysis of food (proteins, lipids, carbohydrates, minerals, vitamins, enzymes)