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Introductory Food Microbiology: Safety Awareness and Industrial Applications
Introduction
Course Overview
What is Food Microbiology?
History of Food Microbiology
Importance of Studying Food Microbiology
Microorganisms in Food
Bacteria in Food
Fungi in Food
Viruses in Food
Factors Affecting Microbial Growth in Food
Temperature
pH Level
Water Activity
Food Spoilage
Types of Food Spoilage
Signs of Spoiled Food
Foodborne Illnesses
Common Foodborne Pathogens
Symptoms of Foodborne Illnesses
Prevention of Foodborne Illnesses
Food Preservation Techniques
Heat Processing
Refrigeration
Fermentation
Food Safety Regulations
Overview of Food Safety Standards
Role of Regulatory Agencies
Emerging Trends in Food Microbiology
Impact of Technology on Food Safety
Future of Food Microbiology
Conclusion
Recap of Key Concepts
Application of Food Microbiology knowledge
Course Assessment: Food Microbiology
Food Microbiology Quiz
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Symptoms of Foodborne Illnesses
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