8473 (v.8) Introduction to Microbiology 233

Area:	School of Biomedical Science
Contact Hours:	1.0
Credits:	12.5
Lecture:	1 x 1 Hours Weekly
Examines the nature and role of microbes in food and the factors that effect their growth and control, food spoilage and preservation, sterilisation, disinfection and sanitation relevant to food production, major infectious diseases transmitted in food and water. Establishment of HACCP and GMP programs for production of safe food.
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