Course overview
To extend student’s knowledge of systematic isolation, characterisation, and significance of microorganisms in foods and their importance in processing and safety of foods. Students will also develop practical skills and laboratory techniques in microbial identification.
- Foundations Of Food Microbiology
- Types Of Microorganisms In Food
- Foodborne Pathogens And Public Health
Course learning outcomes
- Recognise and explain the role of food-related microorganisms and their impact on public health
- Apply practical skills in enumeration, isolation, and identification techniques employed in food microbiology
- Discuss the method and conditions used to control the growth, promote, or destroy microorganisms in foods
- Identify and describe the microorganisms responsible for food poisoning and food spoilage in various food commodities
- Accurately solve food safety calculations
- Analyse and discuss foodborne outbreak and public health significance
- Identify, analyse and discuss relevant sources as part of a literature review on a food microbiology topic
Degree list
The following degrees include this course