|
| |
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
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
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 |
|
Click here for a printable version of this page
|
|
|
|
