https://padlet.com/khalilahabdkhalil/pm15dh52d7h2 Can't leave without food..... en-us 2016-09-13 07:14:49 UTC 2017-09-12 00:55:03 UTC hello@padlet.com khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123352632 2016-09-13 07:17:23 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123352632 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123352880 Syllabus Content]]> 2016-09-13 07:19:20 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123352880 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353277  1.1 Principles of food microbiology. 
  1.2 Historical developments in food microbiology.
 1.3 Definition and scope of food microbiology]]> 2016-09-13 07:22:08 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353277 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353458
2.1 Types of food microbiology
 2.2 Classification of Food-Associated microorganism 
      2.2.1 Morphology and Structure
      2.2.2 Gram positive and Gram Negative 
     2.2.3 Toxin producing microorganism]]> 2016-09-13 07:23:36 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353458 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353575 3.1 Microbial growth characteristics : Bacterial growth curve and microbial reproduction
 3.2 Factor affecting the survival and growth of microorganism in food : Intrinsic and Extrinsic Factors
3.3 Microbiological examination of foods surface and air, biofilms]]> 2016-09-13 07:24:41 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353575 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353788  4.1 Sources of microorganisms in foods
4.2 Importance food spoilage bacteria
 4.3 Changes caused by microorganism during spoilage (breakdown of proteins, carbohydrate, fats and other contitutents)]]> 2016-09-13 07:26:22 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353788 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353949 5.1 Principles and Methods in preservation
5.2 Physical method of food preservation: Dehydration, Freezing, Cool Storage, Heat Treatment, Irradiation
5.3 Chemical Preservation
5.4 Biopreservatives : eg Bacteriocins]]> 2016-09-13 07:27:39 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123353949 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123354178 6.1 Fermentation : Definition and Type
6.2 Microorganism used in fermentation
6.2.1 Dairy Fermentation - Starter Culture
6.2.2 Lactic acid and Aroma Compounds production
 6.2.3 Health Benefits of LAB, Probiotic
 6.2.4 Prebiotic and Synbiotic]]> 2016-09-13 07:29:01 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123354178 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123354811 7.1 Types of Food-borne Diseases 
      7.1.1 Food-borne intoxication 
      7.1.2 Food-borne toxin infection
 7.2 Origin, symptoms and prevention of some commonly occurring food borne diseases]]> 2016-09-13 07:33:16 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123354811 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123354893 8.1 Methods of Isolation and Cultivation
8.2 Enumeration of Microorganism : Qualitative and Quantitative
8.3 Food Safety Indicator Microbes
8.4 Food Sampling and HACCP

]]> 2016-09-13 07:33:57 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123354893 khalilahabdkhalil https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123355328
Continuous Assessment: 50.00% Assignment - 10%
Practical - 10% 
Test - 10% 
Test - 10% 
Test - 10%

Final Assessment: 50.00%
 Final Examination - 50% 
Duration : 120 minutes ]]> 2016-09-13 07:37:34 UTC https://padlet.com/khalilahabdkhalil/pm15dh52d7h2/wish/123355328