Dear Students,
Welcome to the course Introduction to Food Microbiology. This course is designed to provide you with a strong foundation in the study of microorganisms associated with food, their sources, and their effects on food quality, safety, and human health. You will gain an understanding of both beneficial and harmful microorganisms and their roles in food spoilage, fermentation, and foodborne diseases.
Throughout this course, emphasis will be placed on developing your critical thinking, analytical reasoning, and academic communication skills. You will be guided to read scientific materials critically, analyze microbiological data, and express your understanding through structured academic writing. Practical applications of food microbiology principles will be emphasized to prepare you for professional practice in health, nutrition, and food-related fields. All written assignments must strictly follow the October 1 academic writing template.
Course Objectives
By the end of this course, students should be able to:
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Explain fundamental concepts and principles of food microbiology
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Identify and classify microorganisms relevant to food production, preservation, and safety
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Describe the role of microorganisms in food spoilage, fermentation, and foodborne illnesses
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Analyze factors influencing microbial growth and survival in food
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Apply critical thinking and problem-solving skills to food safety and public health issues
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Utilize critical reading and academic writing skills in microbiology-related assignments
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Apply the October 1 academic writing template correctly in all academic work
We look forward to your active participation and commitment as you develop essential knowledge and skills in food microbiology that will support your academic and professional growth.