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What you'll be able to do (official learning outcomes)
identify the factors responsible for food spoilage and food quality enhancement
state the microorganisms involved in food spoilage
explain the microbial indices of food quality; methods for food quality assessment
describe the international microbiological standards for food quality assessment
discuss the traditional and rapid methods for estimating microbial populations in foods quality; and
identify novel food production processes
Course contents
The distribution, role and significance of micro-organisms in food. Examples of international and national fermented foods. Intrinsic and extrinsic parameters of foods that affect microbial growth. Food spoilage and food borne diseases.
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study MCB 309.