BIO 436

Objectives of the course :

          To give the student informations about the role of different microorganisms in the various types of food and dairy products, and the importance of these to human .

Course Description :

          The characteristics of food microorganisms, the different methods of food preservation, spoilage of different foods, spoilage of canned foods, food poisoning, and microorganisms of dairy and their role .

Main text books :

-         Food Microbiology and Dairy, El-Shekhly and Hamad (1397 H), King Saud Univ.  Press .

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Subsidiary books :

-         Jay, J.M. (1991). Modern Food Microbiology. 4th ed. Chapman & Hall, USA .

Food Microbiology, Frazier (translated by Nageeb and Yaseen, 1982) .