FOOD MICROBIOLOGY II

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Course Code: 
1. FST 2102
Course Credit Units: 
3
Semester: 
Semester 1
Year of Study: 
Year 2
Undergraduate or Graduate Level: 
Undergraduate Level
Academic Programs: 
Bachelor Of Science in Food Science & Technology
College: 
College of Agricultural and Environmental Sciences
School: 
School of Food Technology, Nutrition and Bioengineering
Department: 
Food Technology and Human Nutrition
Course Discipline: 
Biology
Course Description & Objectives: 

Factors determining types and rates of microbial spoilage of food, control of microbial spoilage; significance of microorganisms in food.   

Learning Outcomes: 
  1. To  discus the  importance of microorganisms in foods
  2.  To discuss  the microorganisms causing food spoilage
  3. To describe the  methods used to control food spoilage
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