Level: III
Semester: 2 
No of credits: 3
Prerequisites : AGRI 1012; BIOL 2265
Department Responsible: Food Production

 

Course Description

In this course, the history and development of food microbiology, characteristics of predominant microorganisms in food and their significance, extrinsic and intrinsic factors influencing microbial growth in foods, harmful aspects of microorganisms, beneficial applications of microorganisms in fermentation, methods of food preservation and predictive food microbiology. The course also addresses various food safety management systems such as by ISO 22000 and Hazard Analysis and Critical Control Point (HACCP). Teaching methods involve lectures, video presentation, and laboratory practical.

 

Assessment

Coursework             40%
Final Examination   60%
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