An examination of the role and effect of micro-organisms in food processing and innovation, along with the management of micro-organisms in food spoilage and poisoning.
|Prerequisites and Restrictions|| You must satisfy the following requirement(s):
What you will learn
After successfully completing this course, you’ll be able to:
- Explain the diversity and application of micro-organisms in food production and in biotechnological processes related to food.
- Recognise how the same groups of micro-organisms can be involved in the conversion of different substrates to produce very different food products.
- Understand the importance of environmental factors on microbial biotechnological processes.
- Explain the role and importance of micro-organisms in positively influencing human nutrition, health and economic development.
- Conduct then analyse laboratory experiments that illustrate important principles related to the use and analysis of micro-organisms in food and food processes.
- Capture and synthesise scientific information delivered in presentations during visits to food processing establishments.
- Present scientific information to a high academic standard in both oral and written form.
- Demonstrate your eagerness to acquire new knowledge and understanding of how to apply it.
- Act with honesty and integrity in your learning journey.
Associate Professor Stephen On
Associate Dean of Research
Department of Food, Wine and Molecular Biosciences[email protected]