Module code | VDS 354 |
Qualification | Undergraduate |
Faculty | Faculty of Natural and Agricultural Sciences |
Module content | Module 1: General anatomy and morphology of bacteria, viruses and fungi. Basic nutritional requirements of micro-organisms and the effect of environmental factors on microbiological growth. Food decay, food poisoning and preservation of food by micro-organisms. Basic principles involved in disinfections, sterilization and control of microbes; techniques of microbial repression: sterilization by using heat, radiation, filtration, chemicals decimation of numbers. |
Module credits | 12.00 |
Programmes | |
Prerequisites | No prerequisites. |
Contact time | 2 lectures per week, 1 practical per week |
Language of tuition | Double Medium |
Academic organisation | Food Science |
Period of presentation | Semester 2 |
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