|Fakulteit||Faculty of Natural and Agricultural Sciences|
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.
|Prerequisites||MBY 251 or permission from HOD.|
|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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