Food microbiology explores the invisible world that shapes the food we eat every day. This course helps students understand the basic composition of foods and the role of microorganisms in both improving and spoiling them. It highlights the importance of lactic acid bacteria in fermentation processes such as yoghurt, cheese, and sourdough, while also addressing harmful microbes responsible for foodborne illnesses. The course further examines the factors influencing food spoilage and presents practical methods to control it. Overall, it provides students with a clear and practical understanding of food quality and safety.
- المعلم: LAMIA BENHALIMA