CULG 325 — Food Microbiology
CULG 325 focuses on the significance of the presence and/or growth of microorganisms in foods and their importance in the production and safety of foods. Contents include the microbial ecology of food, beneficial microorganisms in food systems, pathogenic and spoilage microorganisms, toxins, characteristics of foodborne infection, food intoxication, and the influence within the food system. Good manufacturing practices (GMP), Standard Operating Procedures (SOP), and HACCP basics will be introduced. Food microbiology will also address the safety and quality of foods. Dealing with food following microbial safety protocol will be taught in industrial and food management setups.