58

CourseSyllabus
1. NameofCurriculum BachelorofScience(FoodScience&Technology),MahidolUniversityInternationalCollege 2. CourseCode:ICFS431 CourseTitle: FoodMicrobiology 3. NumberofCredits:4(Lecture/Lab)(32) 4. Prerequisite(s):ICBI212 5. TypeofCourse:Required 6. Trimester/AcademicYear:3rdtrimester/200304 7. CourseDescription Microbial ecology related to food; the effect of environment on food spoilage and food manufacture; physical, chemical, and biological destruction of microorganisms in foods; microbiological examination of foods; public health and sanitation microbiology; practical exercises. 8. CourseObjectives 1. Students will gain an understanding of spoilage microorganisms and how their effects onfood. 2. Studentswillgainanunderstandingofhowvarioustypesoffoodprocessingaffectsthe microfloraoffoodproducts. 3. Students will become familiar with procedures and techniques used to detect and enumeratemicroorganismsinfoods. 4. Studentswillbeabletothinkcriticallyaboutproblemsandissuesconcerningbeneficial andharmfulmicroorganismsinfoods. 5. Studentswillintegratetheirbasicknowledgeofmicrobiology,chemistry,biochemistry, foodprocessingwithanunderstandingofhowtheserelatetothemicrobiologyoffoods.

58

 9. CourseOutline Week Lecture/Seminar 1 IntroductiontoFood Microbiologyand Taxonomy 2 Taxonomy(cont.) 3 4 MicrobialGrowthin Foods Detectionof Microorganismsin Food;Homework Assignment1Due Controlof Microorganismsin Food MicrobialFood Spoilage EXAM1;Homework Assignment2Due MicrobialFoodborne Disease

59

Topics Hour Lab 2 Introductionto Lab 2 2 2 Lab1:Viable Platecount Lab2.Yeastand Mold Lab3.S.aureus

Instructor Hour 2 Dr.Pracahiyo

2 2 2

DrPracahiyo DrPracahiyo DrPracahiyo

Lab4:C. perfringens. Lab5:B.cereus Lab6:V. parahaemolyticus Lab7: Microorganisms inlowacid cannedfood NoLab(Maka BooChaDay) Lab8:Thermal Destructionof Microorganisms LabReviewand Discussion

DrPracahiyo

6 7 8

4 2 2

2 2 2

DrPracahiyo DrPracahiyo DrPracahiyo

9 10

Noclass(Makha BuchaDay) MicrobialFoodborne Disease(cont.) Beneficialusesof Microorganismsin Food;Homework Assignment3Due Total

DrPracahiyo

11

DrPracahiyo

24

20

10. TeachingMethods 1.Lecture 2.Laboratoryexercises 3.Homeworkassignments

59

 11. TeachingMedia 1. Textbook 2. Powerpointpresentatioins 3. Practicallaboratoryexercises 4. Videos

60

12. CourseAchievement Assessmentmadefromthestatedcriteriastudentswhoreceivemorethan80%ofthetotal pointswillreceiveagradeA. 13. CourseEvaluation Components % Attendance 10 Homework 15 MidtermExam 19 LabReport 16 FinalExam 40 Total 100 14. References 1. Food Microbiology. 2nd Edition. 2000. M.R. Adams and M.O. Moss. Royal Society of Chemistry,Cambridge. 2. ModernFoodMicrobiology.6thEdition.2000.J.M.Jay.Chapman&Hall,NewYork. 3. FundamentalFoodMicrobiology.2ndEdition.2000.B.Ray.CRCPress.NewYork.USA. 15. Instructor TBA 16. CourseCoordinator Dr.PreyatudsaneyPrachaiyo DepartmentofAgroIndustry NaresuanUniversity,Phitsanulok

60