This course is a professional core course for food quality and safety major. It is opened in the second semester, with a total of 80 class hours. It is based on Food Biochemistry and analytical chemistry, followed by professional courses such as microbial application technology and post practice. The course is for food production, food inspector, food quality and safety management and other professional positions, focusing on the detection, identification, prevention and control of microorganisms in food and the application of microorganisms in food processing and other core skills. It is a key supporting course for students to become food inspectors, food production technicians and quality control specialists. The course content strictly targets the professional ability requirements of core posts such as food inspector, food quality and safety management, and organically integrates the evaluation content of "Agricultural Food Inspector (medium/Advanced)" certificate. The tasks related to microbial detection in the world vocational college skills competition and other events at all levels are closely connected with the latest national food safety standards and industry specifications such as GB 4789 series. Taking the real microbial inspection and quality control tasks of food enterprises as the carrier, the four core modules of microbial cognition, cultivation, application and practical operation are selected, taking into account the systematicness of theoretical knowledge and the practicability of practical skills, and at the same time, the cutting-edge technologies and industry development trends in the field of food microbiology are included to ensure that the teaching content resonates with the job requirements and industry standards.
