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Module code: BI417
Credits: 5
Semester: Year-Long
Department: BIOLOGY
International: Yes
Overview Overview

The components of, and chemical interactions in, food and food products; microbial aspects of fermentation; use of starter cultures; food processing and preservation; food safety; microbiological aspects of food safety; bacterial and fungal toxins; Hazard Analysis Critical Control Point (HACCP); food legislation.

NOTE TO VISITING STUDENTS: Module NOT available to students visiting only for Semester 2.

Open Learning Outcomes
Open Teaching & Learning methods
Open Assessment
Open Repeat options
Open Pre-Requisites
Open Timetable
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