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Current course
Fish Microbiology and Quality Assurance (2+2)
Participants
General
Topic 1
Topic 2
Topic 3
Topic 4
Expected Learning Outcome
4.1 Food preservation techniques and microorganisms
4.1.1 Preservation of foods with low temperature
4.1.1.a. Chill storage of fish
4.1.1.b. Preservation by Freezing
4.2. Food preservation by high temperature
4.2.1 Pasteurization
4.2.2. Sterilization
4.2.3. Heat resistance of microorganisms
4.2.4. Thermal destruction of microorganisms
4.3. Food preservation by drying
4.3.1. Fish drying
4.3.2. Effects of drying on microorganisms
4.4. Food preservation by radiation
4.4.1. Radiations types and their characters
4.4.2. Effect of radiation on food quality
4.5. Food preservation by use of Chemicals
4.6. Endospores and formation of cell aggregates
4.6.1. Endosopre formation
4.6.2. Germination of spores
4.6.3. Resistance of spores
4.6.4. Cell aggregates
Low temperature preservation
High temperature preservation
Drying
Food preservation by radiation
Preservation by chemicals
Endospores
Topic 5
Topic 6
Topic 7
Topic 8
Topic 9
Topic 10
Topic 11
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