FST 304 Course Synopsis

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.

FST 304 Lecture Note

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