This course is currently not being offered.
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):
Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.
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.
Professor Stephen On
Associate Dean of Research
Department of Food, Wine and Molecular Biosciences[email protected]