Food Microbiology

Food Microbiology

Date: 2024.3.1 updated

Instructor   

Instructor                                   Prof. Han Min Woo (우한민 교수님)

Teaching Assistant (TA)           Mie Eun Yi (fmb.lab) (장혜원 석사과정생)

Department                                 Food Science and Biotechnology

Office location & hours                62-212, Wed. 2 pm - 4 pm or RSVP (Email: hmwoo@skku.edu)

Contact Information                    Tel: 031-290-7810, Email: Email: hmwoo@skku.edu

Course Objectives and Outlines

Objectives:

The objective of the course, as implied by the course content above, is to introduce fundamental food microbology concepts primarily to biochemical engineers and future scientist. The course does assume any biological background or required pre-course in General Microbiology (FBT2029) or equivalent. This course contains sections of microbial introductions, physiology, beneficial applications, food spoilage, controls of microbes, etc. Eventually, students obtain knowledge on fundamental food microbiology and a power to utilize microorganisms in the food biotechnology. Furthermore, this course is linked to the next courses: Food Bioprocessing Engineering, Food Preservations, Microbial Metabolic Engineering.

Pre-requirement course

: General Microbiology (FBT2029) or equivalent.

Text and supplementary books

Text book: Bibek Ray & Arun Bhunia. Fundamental Food Microbiology, Fifth edition. 2014. CRC Press ISBN-13: 978-1466564435

eBook: Link => http://nuristianah.lecture.ub.ac.id/files/2014/09/fundamental-food-microbiology.pdf

Supplementary books

·         Thomas J. Montville and Karl R. Matthews, Food Microbiology: An Introduction, ISBN-13: 978-1555816360

Contents:

Section I: Introduction to microbes in Foods

Section II: Microbial growth response in the food environment 

Section III: Beneficial uses of microorganisms in food

Section IV: Microbial Food Spoilage

Section V: Microbial Foodborne Diseases (may be reduced or skipped)

Section VI: Control of Microorganisms in Foods

Section VII: Microbial Detection and Food Safety

Team Project

- Group 3-5 students (The group participants will be notified), Individual (COVID-19)

- Food-Biotech related-Application of microbe (4 pages document: introduction, results, discussion, references) in either English or Korean. No copy & paste (plagiarism => F grade). 

- Alcoholic beverage processes are discouraged for this project.

- Key points: Food, Physiology of Microbe (i.e. growth), Biochemistry (conversion), Genetics & Genetic tools for development, mass production of target

- Front page (excluding counting 4 pages): Title, Name of participants (Korean & English), Affiliation, Date; font: 11 pt, 1.5 line spacing

- The 4-page report is not necessary to submit (Individual (COVID-19)).

- 3 ~ 20 min presentation by one from each group in either Korean or English. (Submit a ppt file to the professor before the Class 15)

- A speaker's English proficiency for PT is not a scoring point. 

- Evaluation by group not each group member

Evaluation

1. Attendance 10%, Attitude 5%, Term Project 25%, Mid Term 30%, Final 30%

2. (F grade: Below 3/4 attendance of 15 weeks = <11.25; Four days absent (= 8 classes missing) ==> F graded 

3. Exam scores less than 6 pt out of 100 pt for each Mid-, Final regardless of all attendances ==> F graded 

Class dates

Class 01            05 Mar           Class outline: Class outline & Intro

Class 02            12 Mar           Section I (Chapter 1, 2, 3, 4)

Class 03            19 Mar           Section II  (Chapter 5, 6, 7)

Class 04            26 Mar           Section II  (Chapter 8, 9, 10)

Class 05            02 Apr            Section III (Chapter 11, 12, 13)

Class 06            09 Apr             Section III (Chapter 14, 15, 16), 과제 출제

Class 07            16 Apr             Section III (Chapter 17, 18), Section IV (Chapter 19, 20), 

Class 08            23 Apr            MidTerm (Section I - III)

Class 09            30 Apr            Section IV (Chapter  21, 22, 23), Section VI (31)

Class 10            07 May           Section VI (32, 33, 34), Section VI (35, 36, 37,38)  

Class 11            14 May          Section VI (39, 40, 41), Section VII (42), Appendix, - PPT upload due 20 May-

Class 12            21 May          Team Project A pot => 20 min PPT per person 및 발표 평가

Class 13            28 May          Team Project B pot  => 20 min PPT per person 및 발표 평가

Class 14            04 May           Team Project C pot => 20 min PPT per person 및 발표 평가

Class 15            11 May          Self-motivated studies

Class 16            18 May            Final Exam.

#notice 1: Organization of Term Project (Professor's official business due to the academic conference): TA attended

#notice 2: Team Project due (20 min. Presentation) & Term Proposal (Final): PPT file & doc file email to hmwoo@skku.edu