FOOD 306
Food safety: microbial pathogens and HACCP
Course overview
A comprehensive overview of micro-organisms and toxins involved in foodborne disease and spoilage, environmental hazards that threaten food safety and principles of HACCP.
Course information
| Prerequisites and Restrictions | You must satisfy the following requirement(s): pre-requisite
and
|
|---|---|
| Available semesters | Semester 1 2025 |
| Credits | 15 |
| Domestic fees | $1,126.00 |
What you will learn
After successfully completing this course, you'll be able to:
- Describe the major risks to human health from pathogenic microorganisms in contaminated foods
- Identify key points in the food production chain whereby foodborne pathogens may be found
- Apply HACCP principles to food preparation and production to mitigate the risks of foodborne illness
- Conduct laboratory experiments to illustrate important principles related to the detection and enumeration of microorganisms in food
- Describe the major risks to human health from hazardous chemicals in contaminated foods.
Course examiners
Professor Stephen On
Associate Dean of Research
Department of Food, Wine and Molecular Biosciences
stephen.on@lincoln.ac.nz