FST301 — Food Microbiology

About this course

FST301 Food Microbiology is a 300 Level course in the Microbiology department, taught in the First Semester. On La-Net Hub you can watch all 7 recorded lectures for free, grouped into 4 series, read the course lecture note online or download it as a PDF, and test yourself with practice questions.

Food Spoilage Food spoilage is the deterioration of food that makes it unacceptable or unsuitable for consumption. It may be caused by microorganisms, enzymes, insects, physical damage, or unsuitable environmental conditions.

Microbiological quality assessment determines the type, number, and significance of microorganisms present in food. Common methods include:

Lectures in this course

Series 1: Food Spoilage foodborne Diseases and Sanitary Quality Standards

1. Food Spoilage foodborne Diseases and Sanitary Quality Standards 10 minutes 55 seconds

Series 2: Methods for Assessing and Preserving food Microbiological Quality

1. Methods for Assessing and Preserving food Microbiological Quality 12 minutes 56 seconds
2. Physical Methods of Preservation 11 minutes 39 seconds

Series 3: Ecology Taxonomy and Biochemistry of food Related Microorganisms

1. Ecology Taxonomy and Biochemistry of food Related Microorganisms 12 minutes 7 seconds
2. Major Groups of food Related Microorganisms 11 minutes 17 seconds

Series 4: Novel Processes and Economics Implications in Food Microbiology

1. Novel Processes and Economics Implications in Food Microbiology 14 minutes 53 seconds
2. Cost Benefits Analysis of Novels Preservation and Detention Methods 10 minutes 27 seconds

Lecture note

Read the full FST301 lecture note online or download the PDF.

Open lecture note

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