DIU-BLC
Advanced Food Microbiology (Summer 2022)
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Course data
👉 Introduction: Lets start the journey from here
🛫 Summary and Objectives of the Course
📖 Course Outline
🔰 Course Assessment Plan
📝 Reference Book: Microbiological Spoilage of Foods and Beverages
Trainer Information
Announcements
Food Spoilage
📖 Lesson-1: Introduction to Food Spoilage
🎥 Microbial spoilage of food
193 A student's Q/A forum
193 B student's Q/A Forum
Spoilage of cereal and cereal products; sugar and sugar products
Resource Material
Lecture 2
193 A
193 B
Microbial spoilage of meat and meat products, vegetable and fruits, fish and fishery products
Resource Material Lecture 3
Lecture 3
193 A student's Q/A forum
193 B
Microbial Spoilage of Milk, Milk Products and Egg
Lecture 4
193 A students Q/A forum
193 B Student's Q/A forum
Spoilage of Canned Foods and alcoholic and non alcoholic beverages
Food Preservation
Enzymes and Fermentation Technology for Food Processing
Assignment
Assignment Topics
Presentation
Rubrics for Presentation
Water and food borne disease
Microorganism as food
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NFE 331 (TS-222)
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DIU
Faculty of Health and Life Sciences
Nutrition and Food Engineering
NFE Summer 2022
NFE 331 (TS-222)
Summary
Advanced Food Microbiology (Summer 2022)
Teacher:
Tajnuba Sharmin
Skill Level
:
Beginner