Food is fundamental to our existence. Therefore it is important to learn the science of food. Food Microbiology is the sub field of Microbiology that studies the microorganisms that create and contaminate food; and other useful roles of Probiotics (microorganisms that are helpful when consumed).
The course is divided into four sections.
In the first two sections, you will learn about:
What is food microbiology, scope of food microbiology, role of a food microbiologist
Food borne pathogens and food borne diseases
Difference between food borne illness and food poisoning
In the third section, you will learn about:
What are probiotics?
What are good and bad bacteria?
Work of probiotics
Types of probiotic bacteria
In the last section, you will learn about:
The characteristics of the following bacteria that are responsible for food poisoning
Staphylococcus aureus (S.aureus)
Escherichia coli (E.coli)
Listeria monocytogens (L.monocytogens)
Campylobacter jejuni (C.jejuni)
Prevention from food poisoning
By the end of the course, you would have learnt about the fundamentals of food microbiology and you will have an idea as to how food products should ideally be used and stored.
For this course, you do not need any prior knowledge about food microbiology.
The length of the course is about 40 minutes and is suitable for beginners.
I hope you find this course beneficial and valuable.
Who this course is for:
Graduates in Microbiology, Biochemistry, Medical and Applied Microbiology, Bacteriology, Food Microbiology, Industrial Microbiology
4 sections • 21 lectures • 40m total length
Introduction to Section 2
08 Foodborne Pathogens
09 Difference between Foodborne Illness and Food poisoning
I have a Masters in Applied Microbiology. I have always had a passion towards the subject as it has advancements everyday. As a Project Manager, I have experience with a number of scientific, medical books and journals, which keeps me up to date in the field of microbiology.