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Class notes Advanced Food Microbiology (FHM-20306) Food Microbiology, ISBN: 9781849739603
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Learning outcomes: After completion of this course students are expected to be able to: - describe main preservation processes and the spoilage associated organisms for specific food products; - explain the factors that influence growth and inactivation of micro-organisms in food products qualitatively and quantitatively; - know main characteristics of microorganisms that cause foodborne diseases (including mycotoxin producing fungi), and their relation to food products, and apply this to fo...

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  • by Campylobacter365 • 
  • uploaded  28-09-2021
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