This course is designed for the undergraduate students to understand the microorganism-related topics important in food industry. The topics list followings will be discussed:
1. general aspects of food and microorganism
2. estimating the number of microorganisms
3. microorganisms associated with food
4. factors affecting microbial growth in food
5. sources of microorganisms
6. foodborne agents causing illness
7. indicator organisms
8. food spoilage
9. useful microorganisms
10. control of microorganisms
11. control of microorganisms by retarding growth
12. control of microorganisms by destruction
13. regulations and standards