To enable students to critically investigate the microbiology of food, with consideration of Good Manufacturing Practice, HACCP and cleaning and sanitation practices.
Information
Course Code
LTFM700
Level
7
Credits
15
Description
Analyse the significance and effects of normal flora, spoilage organisms and pathogens associated with the major food groups.
Justify methods for the detection of food-associated micro-organisms.
Critically evaluate and apply principles and practice of food safety.