Department of Food Production

LEVEL: I

SEMESTER: 1 

COURSE TITLE: MICROBIOLOGY

NUMBER OF CREDITS: 3 PRE-REQUISITES: NONE

COURSE DESCRIPTION: Microbiology as a fundamental study of bacteria, fungi and viruses, their structure and growth, genetic recombination in bacteria and microbial control. Food-borne diseases and Hazard Analysis and Critical Food Point System (HACCP). A study of the ecology of microorganism, and the roles of microorganisms in agriculture, technology and human.

ASSESSMENT: Coursework 40% Final Examination 60%