Aquatic Microbiology

Course ID: M3301293

Credits: 3

Objective: Aquatic Microbiology studies the ecology of microbes in aquatic environments. These aquatic microbes include viruses, bacteria, fungi, phytoplankton, and zooplankton. Research spans a wide variety of disciplines, ranging from the molecular biology and physiology towards the population dynamics and ecosystem ecology of aquatic microbes.

Aquatic Microbiology has both fundamental and applied aspects. Fundamental research focuses on unraveling of the molecular, physiological, and ecological properties of the    To explain the principle of traditional food processes such as canning, freezing preservation, chilling storage, dehydration, and concentration and their combination processing via the principles of physics.

Course Prerequisites: Courses related to food processing in the undergraduate.

Outline: Humans live in a world where the recycling of carbon, nitrogen, and sulfur is performed by microorganisms. Microorganisms form the bottom of aquatic food chains. Aquatic microorganisms include phytoplankton, zooplankton, fungi, bacteria, and viruses. How do we understand the function and identity of organisms that can not be seen with the human eye? The objectives are to provide students with an understanding of: 

(1) The role, identity, and properties of microorganisms in aquatic ecosystems. 

(2) Microorga 

Heat transfer in foods, Heat processing, preservation of food by storage at chilling, Freezing preservation, concentration of foods, Dehydration of foods, Freeze dehydration of foods

Teaching Method:  

Chapters in Physical Principles of Food Preservation were used as teaching materials by oral

Reference:  

1. Journal Articles: Aquatic Microbiology related.

2. Ford, T.E., 1993. Aquatic Microbiology-an ecological approach, 518pp. Blackwell Sci. Pub., London.

3. Sleigh, M.A., 1987. Microbes in the Sea, 241pp. Ellis Horwood Ltd., Chichester.

Karel, M., Fennema, O. R., Lund, D. B. Physical Principles of Food Preservation. New York : Marcel Dekker, 1975.