The course treats microbes of importance in food processing and food products development, fermentation, HAACP in facilities for food processing and vending. It also treats microorganisms concerned with food preservation and spoilage and food-borne microbial diseases.
Course Code:
AGP 202
No. of Credits:
2
Level:
Level 200
Course Semester:
First Semester
Select Programme(s):
Agro-Processing