52147 Foods and Water Microorganism

Course Description

Introduces students to the basic principles of Food and water Microorganism. This course emphasis various microorganisms in food, drinking water, surface water, and wastewater; current standard procedures for detecting these microorganisms; and methods for treatment, control, or elimination.

Learning Objective

  • At the end of this course the student is expected to:
  • 1. Determine the sanitary quality and purification of water
  • 2. Develop general concept of diseases caused by foodborne and waterborne pathogens
  • 3. Will have knowledge and comprehensive understanding about wastewater treatment and disposal
  • 4. Select a suitable method for microbial examination of food and water
  • 5. Understand the techniques used to control food and water microorganisms

Credits

    3

Books for this Course

  • Microbiological Analysis of Food and Water: Guidelines for Quality Assurance by by N.F. Lightfoot and E.A. Maier

Times Offered

  • September 2014
  • January 2015

Course Prerequisite

Faculty

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