FST 301 – Food Microbiology COURSE PARTICULARS Course Code: FST 301 Course Title: Food Microbiology No. of Units: 2 Course Duration: Two hours of theory per week for 15 weeks. Status: Compulsory Prerequisite: NIL COURSE INSTRUCTORS Dr. (Mrs.) M.O. Edema Room 25, Adamu Building, SAAT Annex, Dept. of Food Science and Technology, Federal University of Technology, Akure, Nigeria. Phone: +2347033779957 Email: [email protected] Dr. (Mrs.) B.O.T. Ifesan Room 247, 2nd Floor, SAAT Building, Dept. of Food Science and Technology, Federal University of Technology, Akure, Nigeria. Phone: +2348134986995 Email: [email protected] and Dr. (Mrs.) H.N. Ayo-Omogie Room 1, 1st Floor, FST Food Microbiology LAB, ETF Postgraduate Research Laboratory Dept. of Food Science and Technology, Federal University of Technology, Akure, Nigeria. Phone: +2348033861888 Email: [email protected] COURSE DESCRIPTION This course is designed to introduce students to various aspects of food microbiology, organisms associated naturally with foods and those responsible for spoilage. Conditions favouring the growth, death and survival of microorganisms in foods will also be studied; their immediate and long range effects on foods will be discussed. Issues of foodborne diseases, food spoilage and preservation will be treated. Topics to be covered include Introduction to food microbiology; factors that affect interactions of microorganisms with foods; microorganisms important in foods: 1 bacteria, moulds, yeast, viruses, protozoa, algae - their classification and growth characteristics. Also included are food spoilage and preservation; food-borne diseases - infections and intoxications; public health and sanitation and microbiology of water. COURSE OBJECTIVES The objectives of this course are to: introduce students to the use of computers for various academic activities; and provide students with opportunities to develop basic computing skills with respect to preparation of documents, use of spreadsheets, making PowerPoint presentations, and efficient use of the Internet. COURSE LEARNING OUTCOMES / COMPETENCIES Upon successful completion of this course, students should: (Knowledge based) be familiar with intrinsic/extrinsic conditions affecting the growth, survival and death of microorganisms in foods; recognize names and taxa of important bacteria and have an understanding of their properties (environmental, biochemical, physiological) as they pertain to spoilage, safety and industrial importance; be familiar with hurdle technology and other preservation techniques relative to food safety and spoilage; be able to distinguish between microbial foodborne intoxications and infections; and understand the etiologic agents of microbial foodborne diseases GRADING SYSTEM FOR THE COURSE This course will be graded as follows: Assignments 10% Test(s) 20% Final Examination 70% TOTAL 100% 2 GENERAL INSTRUCTIONS Attendance: It is expected that every student will be in class for lectures and also participate in all practical exercises. Attendance records will be kept and used to determine each person’s qualification to sit for the final examination. In case of illness or other unavoidable cause of absence, the student must communicate as soon as possible with any of the instructors, indicating the reason for the absence. Academic Integrity: Violations of academic integrity, including dishonesty in assignments, examinations, or other academic performances are prohibited. You are not allowed to make copies of another person’s work and submit it as your own; that is plagiarism. All cases of academic dishonesty will be reported to the University Management for appropriate sanctions in accordance with the guidelines for handling students’ misconduct as spelt out in the Students’ Handbook. Assignments and Group Work: Students are expected to submit assignments as scheduled. Failure to submit an assignment as at when due will earn you zero for that assignment. Only under extenuating circumstances, for which a student has notified any of the instructors in advance, will late submission of assignments be permitted. Code of Conduct in Lecture Rooms and Laboratories: Students should turn off their cell phones during lectures. Students are prohibited from engaging in other activities (such as texting, watching videos, etc.) during lectures. Food and drinks are not permitted in the laboratories. READING LIST 1 Ayres, J.C., Mundt, J.O. and Sardine, W.E. (1990). Microbiology of Foods. McGraw Hill Book Company, New York. 1 Frazier, C.W. and Westhoff, D.C. (1988). Food Microbiology. 539pp. 4th ed. McGraw Hill Company, Singapore. 1 Microorganisms in Foods (1978). Thatcher, F.S and Clark, D.S. University of Toronto Press, Toronto. 1,4 Jay, M.J. (2000). Modern Food Microbiology. 6th edition. Aspen Publishers Inc; Maryland. 4 Banwart, G.J. (1979). Basic Food Microbiology. 2nd edition. AVI Publishing Company. 4 Modi, H.A. (2009). Microbial Spoilage of Foods. Aavishkaar Publishers, India. Legend 1- Available in the University Library 2- Available in Departmental/School Libraries 3- Available on the Internet. 4- Available as Personal Collection 5- Available in local bookshops. 3 COURSE OUTLINE Week 1 2&3 4&5 6&7 8&9 10, 11 & 12 13 13 & 14 15 Topic Remarks Introduction and Course Overview Introduction to Food Microbiology During this first class, the expectation of the students from the course will also be documented. Factors that affect interaction of microorganisms with foods Intrinsic parameters Extrinsic parameters Microorganisms important in foods: Bacteria Moulds Yeasts Viruses Protozoa Algae Classification and Growth characteristics of microorganisms important in foods Food spoilage Microorganisms responsible for spoilage of specific food groups Spoilage patterns in different food groups Food preservation Preservation methods used for different foods Hurdle technology Foodborne diseases: Infections intoxications Public health and sanitation Microbiology of water REVISION 4 MID-SEMESTER TEST This is the week preceding the final examination. At this time, evaluation will be done to assess how far the students’ expectations for the course have been met.