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Chemical and microbiological aspects of food 451


 
Module code FPP 451
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Chemical aspects: The role and composition of the major chemical components of food (water, carbohydrates, proteins and lipids). The content and nutritional role of different minor chemical components of food (minerals and vitamins). The principles and control of enzymic and non-enzymic browning. The composition and use of enzymes in food processing. Microbiological aspects: Introduction to micro-organisms. Intrinsic and extrinsic factors that affect growth and survival of micro-organisms. Important microbial groups in food. Microbial spoilage of foods. Determination of micro-organisms and/or their products in foods. The preservation of foods. Microbial indicators of food safety and quality. Food borne diseases and intoxications. The utilisation of micro-organisms in food production.
Module credits 20.00
NQF Level 08
Prerequisites Third-year status or permission from the HOD.
Contact time 1 practical per week, 2 lectures per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 1 or Semester 2
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