Microbes (viruses, bacteria, fungi, parasites and other agents) can be associated with food in several ways: as components of the fermentation processes that are associated with the development of flavours and textures of food and its preservationas the normal microflora that is associated with the origins of the food and persist during storage, possibly contributing to food spoilageas contaminants that enter food during processing or through subsequent mishandling, often posing public health risks.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:the... -- Course Website
Prerequisites: Subject Study Period Commencement: Credit Points: BIOL10004 Biology of Cells and Organisms Semester 1 12.50