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Food microbiology

Course Description: The course covers the study of microorganisms in food, their sources and growth factors, foodborne illnesses, food spoilage, food preservation techniques, as well as the isolation and diagnosis of foodborne pathogens and the application of food safety standards.
Credits: 2
Prerequisites: MDL 344
Objectives of the course :

1. Introducing students to microorganisms associated with food.
2. Developing skills in isolating and diagnosing foodborne pathogens.
3. Strengthening the application of food safety and quality standards.

Course outputs :

• Identifies foodborne pathogens and their sources.
• Explains factors affecting the growth of microorganisms in food.
Applies laboratory techniques used in food testing.
• Evaluates food safety procedures according to approved standards.

Additional information:
  • Last updated: June 25, 2026

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