|Fakulteit||Faculty of Natural and Agricultural Sciences|
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.
|Contact time||1 practical per week, 2 lectures per week|
|Language of tuition||Afrikaans and English are used in one class|
|Department||Consumer and Food Sciences|
|Period of presentation||Semester 2|
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