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HU Credits:
3
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
Biochemistry & Food Sciences
Semester:
2nd Semester
Teaching Languages:
Hebrew
Campus:
Rehovot
Course/Module Coordinator:
Dr. Roni Shapira
Coordinator Office Hours:
Teaching Staff:
Dr. Elad Landau
Course/Module description:
Description of the major groups of microorganisms involved in food spoilage and pathogenesis. Methods of quantity analysis and identification. Inerratic and external factors of foods that determined the numbers and groups. Methods of control and preservation. Mechanisms of pathogenicity. Review of major microorganisms involved in food poisoning and illness. Microbiology of selected foods. Prebiotic and probiotic bacteria.
Course/Module aims:
To generate knowledge and tools basis to estimate the interaction between microorganisms and food and to demonstrate selected virulence and pathogenicity models.
Learning outcomes - On successful completion of this module, students should be able to:
To evaluate the risks from the presence of microorganisms in food. To investigate the interactions between food and microorganisms and to study spoilage and pathogenicity mechanisms. To suggest tools and methods to reduce the risk and the damage.
Attendance requirements(%):
75
Teaching arrangement and method of instruction:
Lectures and articles reading and analysis
Course/Module Content:
1. Historical overview and food microbiology in the twenty first century.
2. Viruses in food.
3. Bacteria in food.
4. Probiotics and probiotic food
5. Quantity analysis and identification methods
6. Internal and external factors that determine proliferation or decline in microbial populations.
7. Elimination and preservation methods.
8. Pathogenicity mechanisms; Overview of selected food borne pathogens.
9. Overview of selected foods.
Required Reading:
Food microbiology: fundamentals and frontiers
+ yearly selected scientific articals
Additional Reading Material:
-
Course/Module evaluation:
End of year written/oral examination 100 %
Presentation 0 %
Participation in Tutorials 0 %
Project work 0 %
Assignments 0 %
Reports 0 %
Research project 0 %
Quizzes 0 %
Other 0 %
Additional information:
None
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