COURSE CODE: FST 304
COURSE TITLE: Food Microbiology
NUMBER OF UNITS: 3 Units
COURSE DURATION: Three hours per week
COURSE DETAILS:
Course Coordinator: Prof. O.B. Oyewole, B.Sc., M.Sc., PhD
Email:
Office Location: Food Science & Technology, COLFHEC
Other Lecturers: Dr. A.O.Obadina
COURSE SYNOPSIS
Natural flora of importance in foods, their behavior and uses in the food industry; indicator, pathogenic and spoilage micro-organisms; microbiology of water supplies; contamination from sewage; handling; processing dust, etc. Food and water-borne diseases; food infections and toxicants; identification of food-poisoning micro-organisms. Laboratory methods of assessing microbiological status of different classes of food commodities – beverages, cereals, roots and tubers; fruits and vegetables, meat, fish and dairy products. Microbiological standards and criteria. Indices of food sanitary quality.
