HPC1000 - Introduction to Human Nutrition and Food
|1.||Assess the interactions between microorganisms and food, and factors influencing their growth and survival;|
|2.||Explain the significance and activities of microorganisms in food;|
|3.||Summarise the characteristics of foodborne, waterborne and spoilage microorganisms, and methods for their isolation, detection and identification;|
|4.||Advise why microbiological quality control programmes are necessary in food services and production; and|
|5.||Determine the effects of fermentation in food production and how it influences the microbiological quality and status of the food product.|
|Assignment||Written research report (1000 words)||25%|
|Report||Practical work - two (2) lab reports (each approx. 500 words)||25%|
|Examination||Final examination (2 hours)||50%|
Fundamental Food Microbiology 5th ed.
Bibek R., Arun B. (2013)
Boca Raton: CRC press
Food Microbiology: An Introduction 3rd ed.
Montville, T.J., Karl R. Matthews, K.R., Kalmia E. Kniel, K.E., (2012)
Washington: VA, USA
Modern Food Microbiology 7th ed.
Jay, J.M., Loessner, M.J., Golden, D.A. (2005)
New York: Springer Aspen Publishers Inc.
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