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y2s1_fst2110 - microbiology and fermentation

This class was created by Brainscape user Faith Yeo. Visit their profile to learn more about the creator.

By: Faith Yeo
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Decks in this class (12)

LECTURE KAHOOTS
Which of the following is are cor...,
What does typhimurium in,
What does in identify
34  cards
Lect 1 : Microorganisms in foods
- Recognise bacteria, yeast, mold and virus as sources of MO in foods. Know how they reproduce, morphology etc - Recognise the sources of MOs in foods
53  cards
Lect 2 : Microorganisms in foods pt 2
What are the 3 broad categories o...,
What is the definition of intrins...,
What is the definition of extrins...
52  cards
Lect 3 : Food spoilage Pt 1 (ways of preserving/processing food)
How is food quality and food safe...,
Acids are usually added to foods ...,
Acids are added into foods either...
48  cards
Lect 4 : Food Spoilage Pt 2
Food spoilage what is food spoila...,
S,
Recall what are the 4 different s...
67  cards
Lect 5 : Foodborne pathogens
What are the 3 foodborne illness ...,
How does infection cause us to fa...,
Mos must be viable when consumed ...
54  cards
Lect 6 : Foodborne Pathogens Pt 3
Foodborne toxin producers and foodborne virus
69  cards
Tut 4 : Confirmation and identification
After enumerating the number of c...,
Definitionwhat is confirmation,
Definitionwhat is identification
23  cards
Lect 8 : Enology (Wine Fermentation)
What are the 2 purposes of making...,
What kind of fermentation takes p...,
Why is there are virtual non exis...
30  cards
Lect 9 : Beer Fermentation
What is the purpose of beer ferme...,
What is the major crop used in be...,
What is the composition of barley 7
41  cards
Lect 10 : Bread Fermentation
How does the purpose of bread fer...,
What flour is most commonly used ...,
What are the 4 major components o...
35  cards
Lect 11 : Soy Fermentation
What are the important mos involv...,
All bacteria involved in soy sauc...,
Soy sauce soybean ratioin japanes...
55  cards

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y2s1_fst2110 - microbiology and fermentation

  • Class purpose General learning

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