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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
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.


Availability

YearLocationPeriodInternalArea ExternalCentral External
2004Bentley CampusSemester 2Y  

Area
External
refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
Central
External
refers to external course/units run through the Curtin Bentley-based Distance Education Area

 
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