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Class notes Advanced Food Microbiology (FHM-20306) Food Microbiology, ISBN: 9781849739603
- Class notes • 48 pages • 2021
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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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FHM20306 Food Microbiology - Summary lectures knowledge clips - Year 19/20
- Summary • 42 pages • 2019
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Wageningen University course FHM20306 Food microbiology 2019/2020
Summary of Food microbiology, all lectures, knowledge clips and online assignments summarized . The course was given in September and October 2019.
Wageningen University
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