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 |
Programmes | |
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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