Online Courses Handbook 2003

8473 (v.8) Introduction to Microbiology 233

Area:	School of Biomedical Science
Contact Hours:	6.0
Credits:	12.5
Lecture:	1 x 3 Hours Weekly
Tutorial:	1 x 1 Hours Weekly
Laboratory:	1 x 2 Hours Weekly
Introduction to microbiology covering such areas as bacteriology, virology, mycology, parasitology and immunology. The ecology, biochemistry, isolation, enumeration and identification of bacteria, yeasts, fungi and viruses associated with foods. Food spoilage, food borne microbial disease, food fermentations, microbiological examination of foods and microbiological quality control. Introduction to biotechnology and its application in food production and processing.