The course addresses issues related to the effects of microorganisms on food safety and microbiological applications in food processing technology. Microorganisms are present in food materials. Pathogenic and poisonous microorganisms include bacteria, mold, yeast, viruses, parasites. The risk of contamination of food in the chain of production, distribution and consumption. Microbiological analysis in food, identify microbial indicators. On the other hand, the course also addresses the beneficial effects of microorganisms in processing technology such as fermentation, enzyme production, and production of bioactive substances.
- Teacher: Lê Nguyễn Tường Vy