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 GS.
Contact time 1 practical per week, 2 lectures per week
Language of tuition Module is presented in English
Department Biochemistry, Genetics and Microbiology
Period of presentation Semester 2

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