Food microbiology : Intended for third year of the bachelor’s degree (L3 Food Biotechnology)

Abstract

The course on "food microbiology" is a fundamental subject of semester 5, more specifically the training program for the third year of the academic bachelor’s degree in Food Biotechnology (2024/2025), with a coefficient of 3 and a credit of 6, its overall hourly volume (VHS) is 45 (14-16 weeks), 1h30 of class and 1h30 of practical work per week. The teaching of food microbiology aims to provide necessary information regarding the main micro-organisms of interest in the agri-food field, to assess the sanitary and hygienic qualities of foods, to show that the development of these micro-organismsorganisms can have health-related incidents in the case of pathogenic germs. On the technological level, it is also a question of showing the properties and capacities of micro-organisms to produce substances useful for the food industry and bio-industries. This course handout consists of an introduction and five chapters. So, the first chapter deals with the major microbial groups relevant to food microbiology, the second chapter is intended to influence manufacturing techniques on microbes, and the third chapter concerns the microbiological problems of a food factory, then in chapter four, we will discuss the Biotechnological Processes and finally chapter five discusses poisoning and toxi-infections.