Food microbiology 262

Module code MBY 262
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content Primary sources of migroorganisims in food. Factors affecting the growth and survival of microorganisms in food. Microbial quality, spoilage and safety of food. Different organisms involved, their isolation, screening and detection. Conventional approaches, alternative methods rapid methods. Food fermentations: fermentation types, principles and organisms involved.
Module credits 12.00
Prerequisites MBY 251
Contact time 2 lectures per week, 1 practical per week
Language of tuition English
Academic organisation Microbiology and Plant Path
Period of presentation Semester 2

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