Food Microbiology and Safety

Description

Microbes (viruses, bacteria, fungi, parasites and other agents) can be associated with food in several ways: However, as foods must be safe and fit for human consumption, this subject aims to familiarise students with major food spoilage and pathogenic microorganisms. The content will cover: Practical exercises and case studies will be undertaken to provide an in-depth understanding of the regulatory framework of food safety Teaching Period: 27 July 2026 to 25 October 2026 Assessment Information: Description Timing Percentage Assignment approximately due in week 9 1500 words Week 9 25% Mid semester test 1 hours Week 7 25% Examination 2 hours During the examination period 50%