|Short Description:||Food Microbiology|
|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Sciences|
|Student contribution band :||Band 2|
|ASCED code :||019905 - Food Science and Biotechnology|
|Grading basis :||Graded|
Recommended: BIO1810 and CHE2810 and CHE2820
In this course you will extend on the knowledge gained from previous courses in this major and put this in the context of the microbial loads found in food. You will distinguish between the different microbial hazards that may be found in food and the use of microorganisms in the production of foods. You will expand your understanding of the microbiology of food, food-borne diseases, food spoilage and microbiological analytical techniques.