Selain dari air dan karbon dioksida,
mineral juga diperlukan oleh tumbuhan
Semua tumbuhan memerlukan mineral
sama ada sebagai mikro/makronutrien
Makronutrien: unsur yang diperlukan
tumbuhan dalam kuantiti yang banyak
DEPARTMENT OF FOOD & INDUSTRIAL MICROBIOLOGY
Course Title: FOOD MICROBIOLOGY
Course No: FDIM142
M. Raveendra Reddy
Dr.R. Subhash Reddy
Professor & University Head, Agricultural Microbiology
Lesson1. FOOD MICROBIOLOGY
(Main foodborne pathogens)
Spanish Food safety Agency
Health Institute Carlos III
Illness caused by the infection with
microorganisms and ingestion of toxins
produced, and chemical poisoning.
Bacteria and thei
The Microbiology of Food
1. Factors affecting the growth and survival
of microorganisms in foods
2. Methods of food preservation
1. Factors affecting the growth and
survival of microorganisms in foods
Topics covered to date
Food composition table
Energy value/content of food
Lipids (focus on fats and oils)
Vitamins e.g. vitamin C, .
Minerals e.g. Na, K, .
The need for law to govern food quality, safety and suitability
Definition of food by law
Definition of Food Security and Food Safety
The Malaysian Food Act (law)
The Malaysian Food Regulations
Status of food additives
What is food processing?
Why do we process foods?
Techniques used in food processing
Effects of processing on food components
Adverse or ill effects
It is the transformation or conversion of
The warm October sun felt good on Julies face as she headed back to her dorm. It was Friday
afternoon, and the week was finally over. Because of tomorrows football game she had decided to
stay at school this weekend. While the game would be great, she wou
SEMESTER 1 2015/2016
26 October 2015
Emulsifiers, Stabilizers and
Harmful Effects of Food
Monitoring of Use of Food
Prof. Dr. Hasanah M. Ghazali
Department of Food Science
Universiti Putra Malaysia
Sem. 1, 2015-16
Definition of natural toxicants and contaminants (in foods)
Sources of natural toxicants and contaminants
Types and effects of natural toxicants
Types and ef
FST 3113 Nutritional Changes in Foods
Assignment 2 Food Ingredient Nutrition Handbook
Point Total 100 pts (20%)
In this assignment, you will create and publish a food ingredient nutrition handbook
(minimum of 30 pages, font: Arial 11, paragra
Our target customers are to:
Students who want a mix of tastes fruit juice varieties.
Students who take care of a balanced nutritional diet.
Students who prefer fruit juice.
Students who are looking for easy dishes full of nutrition.
SOURCES OF MICROORGANSMS IN FOOD
The inside tissue of plant / animal is sterile.
Some plants produce natural antimicrobial metabolites
that can limit the pre