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Food microbiology 262


 
Module code MBY 262
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content Primary sources of migroorganisims in food. Factors affecting the growth and survival of microorganisms in food. Microbial quality, spoilage and safety of food. Different organisms involved, their isolation, screening and detection. Conventional approaches, alternative methods rapid methods. Food fermentations: fermentation types, principles and organisms involved.
Module credits 12.00
Prerequisites MBY 251
Contact time 2 lectures per week, 1 practical per week
Language of tuition Module is presented in English
Academic organisation Microbiology and Plant Path
Period of presentation Semester 2
The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of students to familiarise themselves well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.

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