Lectures plan:
1. EU Standards for food quality control
2. Microbiology of meat and meat products
3. Microbiology of milk and milk products
4. Microbiology of fruits and vegetables
5. Microbiology of fish and seafood
6. Test 1
7. Microbiology of eggs
8. Microbiology of chocolate
9. Microbiology of beverages
10. 10) Microbiology of bread and pastry
11. 11) E-substances with antimicrobial actions
12. Bacillus cereus
13. Clostridium perfringens
14. Listeria monocytogenes
15. Test 2
Duration: 2 months
