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Main
UQU Programs
Microbiology

Food Processing Microbiology

BIOM3421
Two hours English

Food Processing Microbiology

Food Processing Microbiology
BIOM3417 Food Microbiology
Two hours One requisite
1 Introduction and history to microbial food processing: / - Aware with principles of thermal processing; Pasteurization and Sterilization; Calculation of process time temperature-schedules; Freezing and refrigeration in food processing; Freezing time calculation; Principles of alternative and Nonthermal processing of food; high pressure processing. / - Isolation, screening and maintenance of industrially important microbes; microbial growth and death kinetics (an example from each group, particularly with reference to industrially useful microorganisms); strain improvement for increased yield and other desirable characteristics. / - Nutritional, healthy and economics roles for microbial fermented foods / - Definitions and Terms of Food Processing Microbiology / - Microorganisms and metaboliss / Roles of microorganisms in food processing (Uses of Microorganisms in the Food Industry). / Important criteria in the choice of organism
2 Bioreactor Design and Analysis Batch and continuous fermenters; modifying batch and continuous reactors: chemostat with recycle, multistage chemostat systems, fed-batch operations; conventional fermentation v/s biotransformations; immobilized cell systems; large scale animal and plant cell cultivation; upstream processing and downstream processing: media formulation and optimization; sterilization; aeration, agitation and heat transfer in bioprocess; scale up and scale down; measurement and control of bioprocess parameters
3 Starter cultures used in food processing: / -Role of the starter cultures in food processing / -Starter culture microorganisms (Bacterial starter cultures, Yeast starter cultures, - Mold starter cultures, Strain identification, Strains preservation methods) / -Starter culture math / -Manufacture of starter cultures / -Evaluating culture performance / -How starter culture used / -Encapsulated and immobilized cells
4 Industrial microbial products from microorganisms: / Production of:Agar, Alginate, Alcohol (Ethanol), Organic acids (Citric, acetic, Lactic and Gluconic acid) Solvent (Glycerol Acetone, Butanol), Antibiotics (Penicillin, streptomycin, tetracycline) Amino acids (lysine, glutamic acid) Single cell proteins (SCP) Vitamins (Riboflavin) Enzymes (Amylase, lactase, protease), Hydrocarbons – Biodegradable plastic – Polyhydroxyalkanoates (butyrate, propionate etc), recombinant protein (hepatitis – B vaccine)
5 Enzymes of interest in food industry / - Enzymes in food science: friend and/or enemy. Properties of enzymes of special interest for food technologists. Role of specific enzymes in processing of meat, seafood and poultry products, waste management, animal feed industry. Use of enzymes in food processing: filtration aids, meat tenderization, protein texturization, production of sweeteners, fat interesterification, milk curdling. Biotechnological modification of enzymes involved in food processing: general strategies and examples
6 Food processing of Fermented milk: / -Introduction / -Fermentation principles / - Manufacuring steps / -Example of fermented dairy products: (Yogurt, Cultured buttermilk) / Food processing of Cheese products: / -Introduction / -Type of cheese / -Manufacturing principles / -General steps in cheese making / -Examples of cheese: / -Special steps for making the Mold-ripened cheese / a- (Blue-mold ripened cheese), / b- white-mold ripened cheese), whit cheese
7 Food processing of fermented Meat and fermented Fish: / -Introduction / -Meat starter cultures / -Principle of fermented sausage manufacture / -General steps for making fermented meat / - General steps for making salted fish / -Manufacture of fermented sausage / -Dried and smoked Meat / -German salami / -Pickled fish / -Salt fermented fish
8 Food processing of Fermented Vegetables: / - Introduction / - Production principles / -General steps for making of fermented vegetables / -Example of fermented vegetables: / - Manufacturing of Sauerkraut / - pickle production / - Olive production / -Kimchi / Food processing of Fermented Beverages / - Introduction / - General Principles for making fermented Beverages and tea / -General steps for making of fermented beverages / - Nutritional values of fermented Beverages / - Bouza / -Sobia / - Magon / - Sake / - Tibi
9 Microbial food processing of Bread / - Introduction / -Yeast and bacterial starters cultures used / -Bread manufacturing principles / -Sourdough fermentation / -Nan bread / - kishk / -Papadam / Food processing of Fermented tea and Café / - Introduction / - General Principles for making fermented tea / -General methods for making of fermented tea / - Nutritional values of fermented tea / -Tea production
10 Microbiology of therapeutic fermented foods: / Probiotic Microorganisms Associated with Therapeutic Properties / Criteria Associated with Probiotic Microorganisms / Beneficial Health Effects of Probiotic Cultures / Effective Daily Intake of Probiotics / Probiotic Dairy Products / Factors Affecting Probiotic Survival in Food Systems / Prebiotics
1.1 Mapped to: K1, K2, K3

Recognize principles of thermal processing; Pasteurization and Sterilization; Calculation of process time temperature-schedules; Freezing and refrigeration in food processing; Freezing time calculation; Principles of alternative and Nonthermal processing of food; high pressure processing

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 the basic information about microbial food processing. nutritional, healthy and economic roles of fermented foods

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: K1, K2, K3

Outline principles of microbial food processing

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: K1, K2, K3

List the important criteria in the choice of the organisms used in food processing

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: S2, S3

Criticize roles of bacteria starter culture in food processing

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: S2, S3

Design aspects of bioreactors including up and down stream processing

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: S2, S3

Criticize the role of microbial enzymes in food processing

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%