In this page you will find information regarding our food microbiology course. Please visit this page frequently as important information may be posted
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· Course Content. A description of the course contents is here .
· Click to download the lecture calendar in PDF format. Disclaimer: The dates shown in the lecture calendar are just tentative. No obligation is intended to meet these dates. It is more important for me to cover the subjects and have them understood than to adjust to a calendar.
© Alejandro Castillo, 2004
Scroll more to see slides related to various topics in the course and to download various course materials
February 5. First partial examination. Will cover all the information for Module I.
February 26. Second partial examination. Will cover all the information for Module II.
April 1. Third partial examination. Will cover all the information for Module III.
April 29. Fourth partial examination. Will cover all the information for Module IV.
May 10. Final exam. Comprehensive, 10:30 am – 12:30 pm. Not required for students with an exam average of A, optional for those with a B, mandatory for all others.
See Course Content for more information on topics for each module.
February 10. Last day for submitting assignment for Module I .
March 4. Last day for submitting assignment for Module II .
March 30. Last day for submitting assignment for Module III.
May 2. Last day for submitting assignment for Module IV .
Other dates and deadlines:
March 2. Oral presentation teams will be formed. Topic will be assigned to each team .
March 14-18. Spring break
March 25. Reading day. No classes.
Handouts for slides related to topics in the course (click each link to retrieve pdf file):
3. Intrinsic and extrinsic factors affecting microbial growth and survival in foods
8. Microbiology of Food Preservation
9. Microbiology of primary food commodities
10. Food microbiology and public health
11. Characteristics of microorganisms causing disease
12. Family Enterobacteriaceae
13. Family Vibrionaceae
14. Gram-negative spiral organisms
15. Gram-positive bacterial pathogens
17. Non-bacterial toxins associated with foodborne disease
a. Shellfish toxins, mycotoxins, other toxins
18. Methods for the microbiological examination of foods
19. Microbial quality assurance
20. Food safety
Various materials (click each link to retrieve file):