The University of Jordan
Faculty: Faculty of Agriculture
Department: Nutrition and Food Technology
Program: Bachelor/ undergraduate Academic Year/ Semester 1st semester
2013/2014
Food Microbiology (0603401)
Credit hours
3 (2 lectures and 1 lab.)
Level
Third year
Pre-requisite
Coordinator/
Lecturer
Course
website
Dr. Ghadeer Mehyar
Office number
160 Agriculture Bld
Office phone
On UJ E. Learning portal @
Moodle LCM .
E-mail
g.mehyar@ju.edu.jo
Place
Office hours
Day/Time
Day
Time
Sunday
Monday
Tuesday
*
10:00-14:00
Wednesday
*
12:30-15:00
General
Microbiology
(0603301)
22415
181 Agric
Bld
Thursday
*
10:00-14:00
Course Description
This course provides information on foodborne microorganisms and their role and
significance in quality and safety of foods. Factors affecting life and death of
microorganisms in foods. Microbiology of selected food commodities with emphasis
on safety and quality. Role of microorganisms in food processing. Practical part
provides basic knowledge and skills needed in food microbiology laboratory.
Learning Objectives
1- Outline significance of microorganisms in food.
2- Understanding microbial taxonomy and classification of foodborne
microorganisms.
3- Recognizing that microorganisms are constantly affected by the surrounding
factors.
4- Understanding that microorganism in foods vary from spoilage to pathogens to
processing.
5- Relating presence of specific microorganism in specific foods.
6- Introduction to food biotechnology and microbial food industry.
1
Intended Learning Outcomes (ILOs):
Successful completion of the course should lead to the following outcomes:
A. Knowledge and Understanding: Student is expected to
A1- Identify foods as microbial ecosystems.
A2- Recognize important microorganisms affecting food quality and safety.
A3- In case study for each of foodborne bacteria, yeasts and molds
A4- Understand factors inside the foods and surrounding the foods that affecting life
and death of microorganisms in foods.
A5- Understand each food commodity-related microorganisms.
A6- Know the best ways of used microorganism in food industry.
B. Intellectual Analytical and Cognitive Skills: Student is expected to
B1-Learn how to control food spoilage and diseases microorganisms.
B2- How to benefit from processing and technological microorganism in food
industry.
B3- How to deal with different foods infected by different microorganisms.
C. Subject-Specific Skills: Student is expected to
C1- Identify methods of microorganism control to preserve food and make food
consumption safe
C2- Identify microbial flora and microorganisms of public health importance to
selected food commodities.
C3- In case study of different foods and their related microorganisms.
C4- Differentiate between good (processing) and bad (spoilage and pathogenic) food
related microorganisms.
D. Transferable Key Skills: Students is expected to
D1- Acquire skills needed in food microbiology laboratory to enumerate, isolate and
identify microorganisms relevant to food quality and safety.
ILOs: Learning and Evaluation Methods
2
ILO/s
Learning Methods
Evaluation Methods
A. Knowledge and
Lectures and Discussions
Exam, Quiz
Lectures and Discussions
Exam, Quiz
C. Subject-Specific Skills
Lectures and Performing
Exam, Quiz and Results of
(C1-C4)
laboratory experimentations
the experiments performed
D. Transferable Key Skills
Lectures and Performing
Exam, Quiz and Results of
(D1)
laboratory experimentations
the experiments performed
Understanding
(A1-A5)
B. Intellectual Analytical
and Cognitive Skills
(B1-B3)
3
Course Contents
Content
Reference
Number of
lectures/ week
2/ 1st
ILO/s
1- Role and significance of
microorganisms in foods
- Primary sources of
microorganisms in foods
- Food as an ecosystem
- Food-borne
microorganisms as spoilage
flora and as pathogens
Chapter 1
Adams and
Moss
2- Bacteria important to foods
- Taxonomy of bacteria
- Bergye’s Manual and the
Prokaryotes
- Gram negative and gram
positive bacteria important to
food
Chapter 3 Ray
and Bhunia
4/ 2-3th
A-2, B-1, B-3,
C-2
Use of bacteria in food
production and preservation
- Spoilage bacteria
- Bacterial foodborne
infections and intoxications
Chapter 18
Ray and
Bhunia
3/ 4 th
A-2, A-3, B-2,
B-4C-1, C-2
3- Yeasts important to foods
- Taxonomy of yeasts
- Use of yeasts in food
production
Chapter 2
Adams and
Moss
4/ 5-6 th
A-2, A-3, B-1,
B-3, C-1, C-2
4- Molds important to foods
- Taxonomy of molds
- Use of molds in food
production
- Molds as spoilage
microorganisms
- Mycotoxins
Chapter 2
Adams and
Moss
4/ 7 th
A-2, A-3 B-1,
B-3, C-1, C-2
Midterm exams
Theory
Practical
5- Factors affecting life and
death of food-borne
microorganisms
- Intrinsic factors
- Water activity
- pH and acidity and
organic acids
- Oxidation-reduction
potential
- Nutritional content,
A-1, B3
Chapter 2 Jay
8th
9/ 9-13 th
Chapter 3
Adams and
Moss
Chapter 3 Jay
Chapter 6 Ray
4
13/11/2013
20/11/2013
A-1 to A-4, B1, C-1, C-2
anti microbial
constituents
- biological structures
and Bhunia
- Extrinsic factors
- Temperature
- Relative humidity and
gases in the environment
- Implicit factors and
microbial interactions
2/ 14 th
6- Microbiology of selected
commodities
- Vegetable and their
products
- Fruits and their products
- Cereals
- Spices
- Sugars, cocoa, chocolates
and confectionery
Chapter 5
Adams and
Moss
A-2, A-3, A-5,
B-1, B-3, C-2,
C-3
7- Food fermentations and
introduction to food
biotechnology
- Food fermentation
- Traditional biotechnology
- Role of biotechnology in
food.
Chapter 10 and 2/ 15 th
14 Ray and
Bhunia
A-6, B-2, C-4
Practical (laboratory) section
Part IV
Jay
D-1
Part III
Jay
One 3 hours
laboratory/ week
Learning Methodology
1. Lecture and discussion (2 hours/week).
2. Quizzes and exams
3. Laboratory experiments (3 hours/ week)
Projects and Assignments
NA
5
Evaluation
Evaluation
Point %
Date
Theory midterm Exam
30
20/11/2013
Lab. midterm Exam
10
13/11/2013
Reports
10
Throughout the course
Final theory exam
35
24/12/2013
Final lab exam
15
To be assigned by the
registration
Main Reference/s:
1- Adams, M. R. and Moss, M. O. 2004. Food Microbiology. The Royal Society of
Chemistry, Cambridge.
2- Jay J.M., Loessner, M. J. and Golden, D. V. 2005. Modern Food Microbiology.
7th edition Springer, New York.
3- Ray, B and Bhunia, A. 2008. Fundamental Food Microbiology. 4th edition. CRC
Press. Taylor & Francis Group, NW.
References:
1- Forsythe, S. J. and Hayes, P. R. (1998). Food Hygiene, Microbiology and
HACCP. 3rd edition. Aspen Publishers, Inc.
2- Ray, B. (2001). Fundamental Food Microbiology. CRC Press, Boca Raton.
3- Doyle, M. P., Beuchat, L. R. and Montville, T. J. (1997). Food Microbiology:
Fundamentals and Frontiers. American Society for Microbiology.
4- Center for Food Safety & Applied Nutrition (2001). Bacteriological Analytical
Manual Online U.S. Food & Drug Administration, U. S. Department of Health
and Human Services. (http://www.cfsan.fda.gov/~ebam/bam-toc.html)
5- Harrigan, W. F. (1998). Laboratory Methods in Food Microbiology. Academic
Press, London.
6