Overview
Offerings
Rules
Contacts
Chief Examiner(s)
Unit Coordinator(s)
Notes
This unit is part of a transformation project to further improve the learner experience. Learning outcomes and the assessment regime will be updated by the end of 2023.
Learning outcomes
Analyse the roles and impacts of microorganisms, including probiotics, in food production, spoilage, and food-borne illnesses;
Analyse and assess the principles of microbiological spoilage, control strategies, and the role and impact of microbiological criteria in food safety within the food industry;
Investigate the approaches for laboratory identification of microorganisms in food contamination, and provide examples representing the breadth of these identifications;
Compare and contrast various fermentation processes, and the downstream processes of industrial fermentations;
Evaluate the application of industrial microbiology for producing new high-value products of commercial importance;
Assess the contribution of food and industrial microbiology practices towards achieving the United Nations Sustainable development goals.