Food Safety and Microbiology
A course to provide a comprehensive overview of micro-organisms and their toxins involved in food-borne disease and spoilage. Includes an assessment of the environmental hazards that threaten food safety.
|Prerequisites and Restrictions|| You must satisfy the following requirement(s):
What you will learn
After successfully completing this course, you’ll be able to:
- Describe the underlying characteristics of a diverse range of the most important food-borne pathogens and their implications for human health.
- Understand concepts of food safety and quality assurance as applied to diverse pathogenic micro-organisms in food.
- Absorb and interpret recent articles in peer-reviewed journals on topics covered in lectures.
- Demonstrate your understanding of the nature of food-borne pathogenic micro-organisms and their toxins.
- Execute and analyse laboratory experiments that illustrate important principles relevant to the enumeration of micro-organisms in foods.
- Present credible scientific information in both oral and written form to a high academic standard.
- Extract and evaluate information from presentations delivered during visits to external third parties.
- Desire the acquisition of new knowledge, then develop your understanding of how to use and potentially improve it.
- Demonstrate honesty and integrity in your learning journey.
Professor Stephen On
Associate Dean of Research
Department of Food, Wine and Molecular Biosciences[email protected]