303356 (v.2) Seafood Hygiene and Microbiology 202
| Area: | Muresk Institute |
| Contact Hours: | 3.0 |
| Credits: | 12.5 |
| Lecture: | 1 x 2 Hours Weekly |
| Practical: | 1 x 1 Hours Weekly |
| Prerequisite(s): | 302467 (v.2) Introduction to Microbiology 132 or any previous version
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| Examination of the nature and role of microbes in food, factors that effect growth and control of microbes in food, food spoilage and preservation, sterilisation, disinfection and sanitation relevant to food production and some of the major infectious diseases transmitted in food and water. The roll of a microbiologist in the establishment of a HACCP program for safe food production will also be considered. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | | | |
Current as of: October 30, 2003 13:11:55
CRICOS provider code 00301J
