DIU-BLC
Food Microbiology
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Course data
👉 Introduction: Lets start the journey from here
🎥 Introductory Video
🛫 Summary and Objectives of the Course
📖 Course Outline
🔰 Course Assessment Plan
📝 Reference Books: Compendium of the Microbiological Spoilage of Foods and Beverages
🙋♂️Trainer Information
💻 Google Meet Link
📲Devices I use?🖥️
🗓️ Book a schedule for "Counseling Hour" ⌚
❓ Frequently Asked Question
🛫 Teaching and Learning Plan
👉 Second Semester Schedule
Announcements
🔖 History of Microbiology with Microorganisms in Food
📖 Lesson-1: History of Microbiology with Microorganisms in Food
📖 Lesson-1: Microbial Spoilage of Food
👉 Introduction to Bacteria, Viruses, Fungi, and Parasites
🎥 Microbial spoilage of food
💬 Discussion Forum
🎬 Class Recordings
✅ Quiz-I
✅ Quiz I Instructions and Syllabus
☑️ Quiz: I | Marks- 15
⭐ Quiz Feedback | Discussion Forum
🔖 Lesson-4: Water and food borne disease
📖 Most Common Food borne Illnesses
📖 Foodborne Illness
📖 Food borne diseases
👉 Foodborne Diseases CDC
👉 Waterborne Diseases
💬 Discussion Forum and Feedback
🎬 Class Recordings
🎥 Foodborne Outbreaks
🎯 H5P: Interactive Lesson-Food Borne Disease
✅ Quiz-II
✅ Quiz II Instructions and Syllabus
☑️ Quiz: II | Marks- 15
⭐ Quiz Feedback | Discussion Forum
🛑 Semester Final Examination
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FSN12310TDNU-BOU
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Faculty of Health and Life Sciences
Nutrition and Food Engineering
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FSN12310TDNU-BOU
Summary
Food Microbiology
Teacher:
Dr. Nizam Uddin
Skill Level
:
Beginner