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3 course outlines found

1

BIOSCI 348

: Food and Industrial Microbiology
2022 Semester Two (1225)
The use and scientific fundamentals of micro-organisms in the production of foods and food additives, nutriceuticals and probiotics. Molecular and applied aspects of the fermentation processes for beer and wine including aroma generation and analysis. Microbial food spoilage, pathogens involved, food safety and quality control.
Subject: Biological Sciences
Prerequisite: BIOSCI 106 and 15 points from BIOSCI 204, MEDSCI 202
2

BIOSCI 348

: Food and Industrial Microbiology
2021 Semester Two (1215)
The use and scientific fundamentals of micro-organisms in the production of foods and food additives, nutriceuticals and probiotics. Molecular and applied aspects of the fermentation processes for beer and wine including aroma generation and analysis. Microbial food spoilage, pathogens involved, food safety and quality control.
Subject: Biological Sciences
Prerequisite: BIOSCI 106 and 15 points from BIOSCI 204, MEDSCI 202
3

BIOSCI 348

: Food and Industrial Microbiology
2020 Semester Two (1205)
The use and scientific fundamentals of micro-organisms in the production of foods and food additives, nutriceuticals and probiotics. Molecular and applied aspects of the fermentation processes for beer and wine including aroma generation and analysis. Microbial food spoilage, pathogens involved, food safety and quality control.
Subject: Biological Sciences
Prerequisite: BIOSCI 106 and 15 points from BIOSCI 204, MEDSCI 202