The aim of this subject is to provide students with an understanding of Food Microbiology. The content includes:
- overview of important microorganisms in foods
- microbial metabolism
- nature of microbial growth in food
- action of microorganisms on food components
- predictive microbiology
- microorganisms of importance for the food industry
- microorganisms of potential food safety concern
- genetically modified microorganisms
This subject is supported by a practical laboratory program, which emphasizes modern and instrumental microbiological techniques.
Handbook Entry
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