Microbiology of food is fundamental to food quality and food safety. If you work in the food industry and need to handle microorganisms safely, this course will introduce you to the microbiology of food, with consideration of Good Manufacturing Practice, HACCP and cleaning and sanitation practices in the food industry. At the end of the course, you’ll have the practical and theoretical understanding to sample, identify and enumerate microbes in a food industry setting.
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Course code ASFM700 |
Level 7 |
Credits 15.0 |
Estimated hours 150.0 |
Cost $829.20 |
Learning outcomes
- Assess the significance and effects of normal flora, spoilage organisms and pathogens associated with the major food groups.
- Select and justify methods for the detection of food-associated micro-organisms
- Explain the principles and practice of food safety
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