aboratory work of this course includes taking samples and identifying the microbes in the food products like fruits, vegetables, dairy, juices and meat.
- Knowledge and understanding
At the end of the course:
A1. Students are expected to understand the fundamental concepts of food microbiology.
A2 Identify the most important pathogen responsible for food poisoning and food spoilage.
A3. Students are expected to use the knowledge background to perform laboratory experiments concerning food quality.
A4. Students are expected to understand the relationships between laboratory data and the food quality criteria.
A5. The familiarity and the good knowledge of the laws of public safety, laboratory good practice and how to apply during working in the laboratory.