Food Microbiology

Description:

This course is designed to equip learners with knowledge and skills on food microbiology, processing, preservation, effects of pathogens on foods and ways of controlling as well as preventing food related diseases.

Goal:

This course is designed to equip students with knowledge on food and associated microorganisms.

Objectives:

On completion of this course, the student should be able to:

1.0 Discuss the classes of micro organisms

2.0 Discuss the importance of bacteria and other microorganisms in food industry

3.0 Discuss the intrinsic and extrinsic factors of food that affects deterioration

4.0 Discuss food poisoning and food borne infections