Introductory Microbiology Lab Skills And Techniques In Food Science

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Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, general molecular tests, case studies, clinical lab tasks, and basic applied microbiology. The book is written technically with figures and photos showing failed results and common mistakes generating the failed results. This a resource that is skills based focusing on lab technique training. It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning objectives after each lab section. This is an excellent guide for anyone who need to understand how to apply microbiology to the lab in a practical setting. Presents step-by-step lab procedures with photos in lab setting Includes case studies of microorganism causing infectious disease Provides clinical microbial lab tasks to mimic real-life situations applicable to industry

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Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. Examines effective control measures and molecular techniques for understanding specific pathogens Presents GFSI implementation concepts and issues to aid in implementation Demonstrates how operation processes can achieve a specific level of microbial reduction in food Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods

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Changing student profiles and the increasing availability of mainstream and specialized learning technologies are stretching the traditional face-to-face models of teaching and learning in higher education. Institutions, too, are facing far-reaching systemic changes which are placing strains on existing resources and physical infrastructure and calling into question traditional ways of teaching through lectures and tutorials. And, with an ever-increasing scrutiny on teaching and teachers’ accountability for positive educational outcomes, the call for closer attention to learning, teaching and, most especially, to the design and delivery of the curriculum is given increasing relevance and importance. Research provides strong evidence of the potential for technologies to facilitate not only cognition and learning but also to become integral components in the redesign of current curriculum models. Some Universities and individual academics have moved along this pathway, developing new and innovative curriculum, blending pedagogies and technologies to suit their circumstances. Yet, there are others, unsure of the possibilities, the opportunities and constraints in these changing times. Curriculum Models for the 21st Century gives insights into how teaching and learning can be done differently. The focus is on a whole of curriculum approach, looking at theoretical models and examples of practice which capitalize on the potential of technologies to deliver variations and alternatives to the more traditional lecture-based model of University teaching.​

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Solving real-world health challenges in a learning environment You are at an exciting gateway into the world of microorganisms. With nothing more than basic lab equipment such as microscopes, Petri dishes, media, and a handful of reagents, you will learn to isolate, grow, and identify bacteria that live all around us. This is no ordinary microbiology laboratory course; not only will you learn how to streak plates, use a microscope, perform a Gram stain, and prepare serial dilutions and spread plates—fundamental skills found in every microbiologist's toolkit—you will solve a series of public health–related challenges that many professional microbiologists encounter in their work. By the end of this course, you will: Determine the origin of a nosocomial infection. Using foundational and molecular methods, you will determine whether the infections occurring in hospitalized patients are the result of contaminated medical items. Select the antibiotic to treat a patient with Crohn's disease. You will find minimum inhibitory concentrations of various antibiotics for a Pseudomonas strain associated with Crohn's disease. Pinpoint the source of lettuce contaminated with E. coli. Using molecular tools you will investigate a common food safety challenge, antibiotic-resistant E. coli and the potential for spread of this resistance in the environment. Find the farm releasing pathogens into a stream used for drinking water. Using bacteriophage load in water samples, you will locate the source of fecal contamination in the water supply of a village in an underdeveloped country. Evaluate the potential of bacteria to cause a urinary tract infection. You will test for biofilms, quorum sensing behavior, and chemotaxis and assess which disinfectants would be most effective for sanitizing contaminated surfaces. Microbiology educators and researchers Richard Meyer and Stacie Brown have created this hands-on, engaging introduction to the essential laboratory skills in the microbial sciences that is sure to change the way you view the world around you.

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