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Main
UQU Programs
Microbiology

Food Microbiology

BIOM3417
3 hours English

Food Microbiology

Food Microbiology
BIOM2409 Microbial Physiology
3 hours Two requisites
1 Introduction of food microbiology, Food Microbiology Definition / History of food microbiology / Positive and negative roles of the microorganisms in food products / Food Microbiology in KSA and global perspectives / Important definition in food microbiology: / Food-Borne Diseases, Food Spoilage, Food Bioprocessing, food contaminants, Food Additives, Food preservations, / Microbial growth and factors effect microorganisms / intrinsic and extrinsic factors affecting the growth of microbes in foods / Water activity and their roles in food spoilage
2 Occurrence of Microorganisms cause food contamination and spoilage (Bacteria, Fungi, Molds and yeast, Viruses, Protozoa) / Psychrophilic microorganisms / Mesophilic microorganisms / Thermophilic microorganisms / Thermotolerant microorganisms / Enterobacteriaceae and non Enterobacteriaceae / Acidophilic microorganisms / Alkalophilic microorganisms
3 Microbial contamination of raw material / Contamination of various foods. / Sources of contamination. / Type of contamination / Factors cause food contamination / Microbiology: Sample Reception and preparation for microbiological analysis, enumeration. / Indicator microorganism. Standards, guideline and specifications / Microbial examination of foods , Methods to Detect Coliforms, faecal coliforms and E. coli
4 Microbiology of raw milk and dairy products: / -The Initial Microflora of Raw Milk / -Biosecurity, Udder Disease, and Bacterial Content of Raw Milk / - Sources of raw milk contamination with microorganisms / - The Microflora of Milking Equipment and Its Effects on Raw Milk / - Natural antimicrobial substances presence in raw milk and some fermented dairy products (Lysozyme, Lactoferrin, lactic acids, bacteriocins). / - Factors affecting microorganisms in raw milk / - The Influence of Storage and Transport on the Microflora of Raw Milk
5 Food spoilage: / Factors responsible for food spoilage / Microbial spoilage of cereals and coconut and their products / Microbial spoilage of meat, eggs, seafood and their products / Microbial spoilage of vegetables, fruits and their products / Microbial spoilage of canned foods / Microbial spoilage of milk and dairy products / Factors affecting growth of Microorganism) the factors that affect the growth of microorganisms and how they can be controlled. / Food spoilage mechanisms / Changes of food properties (Chemical and physical ) as affected by microbial spoilage
6 Principles of Food Preservation by Controlling Microbial Growth: / Methods of Food Processing, Preservation and Storage / Microbial control by applying sanitation methods / Microbial control by temperature control (High temperature proccing, pasteurization, low temperature processing, freezing methods) / Microbial control by drying, lyophilization / Microbial control irradiation and modified atmosphere / Microbial control by using antimicrobial preservatives / Microbial control by preservatives food additives / Microbial control by salting methods in some foods, sugar in some foods / Microbial control by non-thermal processing and combination of methods (hurdle concept)
7 Foodborne infections, Food poisoning: / Types of food poising, / Bacterial food poising. / Indicator microorganisms for food quality and safety / Foods with Greatest Risk (foods with greatest risk to food poisoning and reasons for their susceptibility) / Diseases caused from contaminated foods / Mycotoxins
8 Principles of Food Fermentation and fermented foods / Microorganisms in food proccing: / Basic of food fermentation process / Food fermentation products and beneficial microbe / Types of fermented foods
1.1 Mapped to: K2, K3

describe microbial spoilage of food

Teaching Strategy 1.In-class lecturing where the previous knowledge is linked to the current and future topics. 2.Homework assignments. 3.Discussions (connecting what they learn in the class and applying this information in laboratory). 4. Handout of lecture notes for each topic
Assessment Methods Exams, Assignments, Course activities and Written analyses
1.2 Mapped to: K1, K2, K3

Describe principles of food preservation

Teaching Strategy 1.In-class lecturing where the previous knowledge is linked to the current and future topics. 2.Homework assignments. 3.Discussions (connecting what they learn in the class and applying this information in laboratory). 4. Handout of lecture notes for each topic
Assessment Methods Exams, Assignments, Course activities and Written analyses
1.3 Mapped to: K2, K3

List factors affecting microbial growth in food

Teaching Strategy 1.In-class lecturing where the previous knowledge is linked to the current and future topics. 2.Homework assignments. 3.Discussions (connecting what they learn in the class and applying this information in laboratory). 4. Handout of lecture notes for each topic
Assessment Methods Exams, Assignments, Course activities and Written analyses
1.4 Mapped to: K2, K3

List all microbiological diseases associated with food

Teaching Strategy 1.In-class lecturing where the previous knowledge is linked to the current and future topics. 2.Homework assignments. 3.Discussions (connecting what they learn in the class and applying this information in laboratory). 4. Handout of lecture notes for each topic
Assessment Methods Exams, Assignments, Course activities and Written analyses
2.1 Mapped to: S1, S2, S3

Interpret the risks of foodborne infections

Teaching Strategy Students will receive credit for these activities based on their responses to the particular questions and assignments. These will include reading summaries, reflective questions, quizzes
Assessment Methods Evaluation of the topics prepared by students according to the content, arrangement, and covering of the topic. Midterm and final exams. Checking the homework assignments. Course work reports
2.2 Mapped to: S1, S2, S3

Evaluate microbiological methods for assessment of microbial contamination of food

Teaching Strategy Students will receive credit for these activities based on their responses to the particular questions and assignments. These will include reading summaries, reflective questions, quizzes
Assessment Methods Evaluation of the topics prepared by students according to the content, arrangement, and covering of the topic. Midterm and final exams. Checking the homework assignments. Course work reports
2.3 Mapped to: S1, S2, S3

Link between fecal contamination of food and human health

Teaching Strategy Students will receive credit for these activities based on their responses to the particular questions and assignments. These will include reading summaries, reflective questions, quizzes
Assessment Methods Evaluation of the topics prepared by students according to the content, arrangement, and covering of the topic. Midterm and final exams. Checking the homework assignments. Course work reports
3.1 Mapped to: V1, V2

To demonstrate independently and with multi-disciplinary teams.

Teaching Strategy Engage student in carrying out internet search. The ability to debate the scientific basis of topics related to safety and occupational health in laboratories. Writing group reports. Solving problems in team. Cooperative learning and application of scientific method in thinking the scientific problem solving. Work as part of a team. Conducting group experiments and writing group reports.
Assessment Methods 1-Oral exams. 2-Evaluation of student essays assignments and search work. 3-Observation of student ethical and moral behavior. 4-Students’ attendance is recorded during lectures. 5-Assessment of the student reports. 6-Grading homework assignments
3.2 Mapped to: V1, V2

To cooperate in providing scientific and technical services in microbiology

Teaching Strategy Engage student in carrying out internet search. The ability to debate the scientific basis of topics related to safety and occupational health in laboratories. Writing group reports. Solving problems in team. Cooperative learning and application of scientific method in thinking the scientific problem solving. Work as part of a team. Conducting group experiments and writing group reports.
Assessment Methods 1-Oral exams. 2-Evaluation of student essays assignments and search work. 3-Observation of student ethical and moral behavior. 4-Students’ attendance is recorded during lectures. 5-Assessment of the student reports. 6-Grading homework assignments
3.3 Mapped to: V3

To demonstrate responsibility and accountability

Teaching Strategy Engage student in carrying out internet search. The ability to debate the scientific basis of topics related to safety and occupational health in laboratories. Writing group reports. Solving problems in team. Cooperative learning and application of scientific method in thinking the scientific problem solving. Work as part of a team. Conducting group experiments and writing group reports.
Assessment Methods 1-Oral exams. 2-Evaluation of student essays assignments and search work. 3-Observation of student ethical and moral behavior. 4-Students’ attendance is recorded during lectures. 5-Assessment of the student reports. 6-Grading homework assignments
Assessment
Weight
Quizzes
25%
Exam Midterm
25%
Final Exam
50%
Total
100%