food microbiology_Microbial Spoliage of meat and meat products
K2 The candidate has an overview of the taxonomy and characteristics of the major microorganisms applied in industrial microbiology, as well as microorganisms that causing quality deterioration or food borne disease K3 The candidate can explain how preservation methods inhibit microorganisms and how food preservation contributes to reduce food waste K4 The candidate can explain mechanisms that preserve and alter the genetic properties of the bacteria K5 The candidate can explain important concepts in microbial metabolism and describe central fermentation and respiratory processes K6 The candidate can explain key principles in industrial microbiology and explain the relationship between cell metabolism and industrial products
Written for
- Institution
-
Academy Healing Arts
- Course
-
NUTD206. (TMAT3001)
Document information
- Uploaded on
- September 18, 2022
- Number of pages
- 18
- Written in
- 2022/2023
- Type
- PRESENTATION
- Person
- Unknown
Subjects
- food science
- microbiology food sience
-
microbial spoliage of meat and meat products
-
microbial spoliage of meat and meat products ppt
-
notes
