Department of Food Technology

Food Technology Program

College of Agriculture, Xavier University

Course Syllabus
FT 221

I. Course Title: Food Microbiology

II. Course Description: The course deals with microbil flora of foof as affected by
processing/preservation techniques with special attention to beneficial groups of
microorganisms, pathogenic, and spoilage microorganisms.

III. Number of Credit Units: 2 units lecture and 1 unit lab

IV. Number of Hours per Week: 2 hours lecture and 3 hours lab

V. Prerequisite: Micro 52 (General Microbiology)

VI. General Objective: At the end of the course, the student should be able to:
a. identify and utilize beneficial microorganisms in food processing and identify
key pathogenic and spoilage microorganisms in food.
b. interpret the role of intrinsic and extrinsic parameters of food that influence the
growth and survival of microorganisms.
c. use appropriate laboratory techniques in the microbial examination of foods.

VII. Course Contents:

Topic 1. Introduction
Specific Objective: At the end of the topic, the student should be able to discuss
the importance of food microbiology and know by heart the factors
that affect microbial growth and manipulate these factors to
prevent spoilage.
Subtopics: Food microbiology defined, factors affecting microbial growth, food
as a substrate for microbes.
Time Frame: 1 week

Topic 2. Microorganisms Important in Food Microbiology

Specific Objective: At the end of the topic, the student should be able to classify
and identify both the useful and pathogenic microorganisms in
terms of their physiological, cultural and morphological
characteristics.
Subtopics: General characteristics, classification and identification of molds,
yeasts, and bacteria important in the food industry.
Time Frame: 2 weeks
Topic 3. General Principles Underlying Spoilage
Specific Objective: At the end of the topic, the student must be able to discuss the
chemical changes in food caused by microbes, and classify foods
according to their ease of spoilage.
Subtopics: Chemical changes caused by microbes, fitness of food for
consumption, classification of foods by ease of spoilage.
Time Frame: 1 week

Topic 4. Principles of Food Preparation

Specific Objective: At the end of the topic, the students should be able to discuss
and apply the methods of preparing and preserving food.
Subtopics: asepsis, removal of microbes, anaerobic conditions, use of high
temperatures, freezing, drying, radiation and preservation by food
additives.
Time Frame: 1 week

Topic 5. Contamination, Preservation and Spoilage of Different Kinds of Foods

Specific Objective: At the end of the topic, the student should be able to predict
the impact of food preservation on microbial control of the
different kinds of food.
Subtopics: Contamination, preservation and spoilage of cereals and cereal
products, meat and meat products, fruits and vegetables, fish and
fish products, eggs and poultry, and milk and milk products.
Time Frame: 3 weeks

Topic 6. Foods and Enzymes Produced by Microorganisms.

Specific Objective: At the end of the topic, the student must describe the factors
affecting thermal processing and how these factors are manipulated
to create a commercially sterile product.
Subtopics: General principles of culture maintenance and preparation, food
fermentation, foods and enzymes from microorganisms.
Time Frame: 1 week

Topic 7. Foods in Relation to Disease

Specific Objective: At the end of the topic, the students must be able to
differentiate food infection from food intoxication and discuss their
causes.
Subtopics: Food-borne poisonings, infections, and intoxications (Bacterial and
non-bacterial)
Time Frame: 1 week
 Topic 8. Food Sanitation and Control
Specific Objective: At the end of the topic, the students should be able to discuss
the importance of food sanitation and control.
Subtopics: Bacteriology of water, sewage and waste treatment and disposal,
microbiology of the food product, food control
Time Frame: 1 week

VIII. List of Lab Exercises

Time Frame
a. Exercise 1. Microbial Examination of Poultry and Egg Products. 1 wk
b. Exercise 2. Microbial Examination of Meat and Meat Products 1 wk
c. Exercise 3. Microbial Examination of Fish and Fish Products 1 wk
d. Exercise 4. Microbial Examination of Fruits and Vegetables Products 1 wk
e. Exercise 5. Microbial Examination of Microbial and Dairy Products 1 wk
f. Exercise 6. Microbial Examination of the Environment 1 wk
g. Exercise 7. Detection and Isolation of Assigned Microbe in Food 4 wks

IX. Suggested Activities

a. Lecture and discussions
b. Lab exercises
c. Field trip

X. Evaluation Instruments
a. Quizzes and exams
b. Assignments
c. Project

XI. References
a. Frazier M. et. al. 4th edition. 1988. Food Microbiology. McGraw-Hill Co. NY.
b. Micro 52 Laboratory Manual.
c. Any book on Food Microbiology.

XII. Grading System

A > 95.1 – 100
A- > 90.1 – 95 Grade computed based on this formula:
B > 85.1 – 90 ( Raw Score X 60 ) + 40
B- > 80.1 – 85 Total Score
C > 75.1 – 80
D > 70 – 75
F > < 70
XIII. Class Policy
a. University policy on attendance applied.
b. No make-up for missed assignments, reports and quizzes.
c. Special exam may be given provided there is sufficient proof presented to
justify absence.
d. Assignments and reports should be turned in on specified date and time without
prompting from the instructor.

Prepared by: Approved by:

Marilou R. Obsioma Sylvia T. Aguhob

Department Head