This course provides an in-depth exploration of food microbiology, safety, and preservation, emphasizing the role of microorganisms in foodborne illnesses, fermentation, and spoilage. Students will gain foundational knowledge in food safety systems, including Hazard Analysis of Critical Control Points (HACCP), and learn preservation techniques such as freezing, canning, pickling, and irradiation. The course also examines the chemical and functional properties of carbohydrates, fats, and proteins, with a focus on their roles in food processing, preservation, and quality enhancement. Topics include microbial growth, classification of foodborne diseases, principles of food chemistry, and innovative processing methods used in the food industry, such as flash freezing and enzymatic applications.

The lab component provides hands-on experience in food safety and processing techniques. Students will conduct experiments on microbial growth, food preservation methods, and chemical modifications of food components. Activities include freezing, canning, pickling, blanching, and dehydration experiments, as well as protein denaturation and fat emulsification studies. Emphasis is placed on applying theoretical knowledge to real-world scenarios, such as determining critical control points in food processing, understanding D, F, and Z values, and optimizing preservation methods to ensure food safety and quality. The lab also covers innovative techniques like nitrogen freezing and UV irradiation to prepare students for advancements in the food industry.