Food Microbiology Theory
| Course Code | BI-228 |
|---|---|
| Lecture hours per week | 3 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This theory course introduces students to microorganisms of importance in the Canadian food and beverage processing industry, with emphasis on learning Health Canada microbiological analysis methods. Topics covered in the course include quality control of raw material and finished products, the study of microbial metabolism as it relates to microbial growth and species identification, Canadian food safety regulations, and the Food Safety Enhancement Program approach to a preventive control plan including Good Manufacturing Practice and Hazard Analysis and Critical Control Point (HACCP). This course is a co-requisite of BI 218: Food Microbiology Laboratory, and is conducted fully online in an asynchronous manner. Online content (video lectures and any additional reading material/assignments) should be studied by students for a minimum of 3-hours per week. |