FOOD2007

FOOD2007: Food Safety and Microbiology

Science and Engineering

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About this Unit

This unit examines the source, types, growth and effects of microbes in food and their impact on food safety, food processing and preservation. Food-borne pathogens and the epidemiology of food-borne illness. Procedures for monitoring, food recall and general procedures of food hygiene. The principles of hazard assessment critical control point (HACCP). Local, national and international standards, statutes and codes.

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Unit Details

Credits25

Contact Hours4 Weekly

Result TypeGrade/Mark

AreaSchool of Molecular and Life Sciences (MLS) (1154)

Field of Education019905 Food Science and Biotechnology

Handbook View Official Handbook Page →

Tuition Pattern

Lecture1 x 2 hours weekly
Tutorial1 x 2 hours weekly

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