Course Overview
This course introduces students to the microorganisms, including pathogens that are important to food and to the basic procedures that are performed in a microbiological laboratory. The factors that affect microbial growth are identified and the relationship between microbial growth and the microbial spoilage of food, food borne illness and food fermentations is examined. Sources of microbial contamination in the food processing environment will be studied and methods for controlling these microorganisms explored.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
5.0
- Not offered this term
- This course is not offered this term. Notify me to receive email notifications when the course opens for registration next term.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Describe the characteristics of microorganisms, including pathogens that are associated with food.
- Outline the factors that affect the growth of microorganisms.
- Explain the concept of microbial growth and how it relates to the microbial spoilage of food, food-borne illness and food fermentations.
- Explain the importance of aerobic and anaerobic microorganisms in food processing.
- Identify potential sources of microbial cross-contamination in a food processing environment.
- Explain how microbial cross-contamination is controlled in a food processing environment and how a food safety program facilitates this control.
- Demonstrate Good Laboratory Practices (GLP) appropriate for a microbiological laboratory.
- Perform the major methods used to detect, enumerate and identify microorganisms in food.
Effective as of Fall 2021
Related Programs
Food Microbiology 1 (FOOD 1120) is offered as a part of the following programs:
- Indicates programs accepting international students.
- Indicates programs eligible for students to apply for Post-graduation Work Permit (PGWP).
School of Health Sciences
- Food Processing, Safety, and Quality
Diploma Full-time
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