FOSC 303 — Food Microbiology and Safety (Theory and Lab)
Nutrition and Food Science · University of Ghana
[Prerequisite FOSC 202] Cultural and morphological characteristics of microorganisms in food and water. Food ecosystem. Microbiological standards and control. Control of microorganisms in food. Microorganisms in food production, spoilage and safety. Food and water-borne diseases, Food infections and intoxications. The laboratory will provide hands-on knowledge of the techniques for the isolation, enumeration and identification, of microorganisms involved in food spoilage, food borne diseases and food fermentations.
- Credits
- 3
- Level
- Level 300
- Semester
- Semester One
Other courses on this programme
- FOSC 301 — Food Chemistry I [Prerequisite CHEM 213, 233, 234]
- FOSC 302 — Food Chemistry II [Prerequisite CHEM 213, 233, 234]
- FOSC 304 — Unit Operations in Food Processing II [Prerequisite FOSC 204]
- FOSC 305 — Biometry
- FOSC 306 — Thermal Processing of Foods (Theory and Lab)
- FOSC 307 — Beverage and Sugar Processing Technology
- FOSC 308 — Post-Harvest Science and Technology
- FOSC 201 — Fundamentals of Food Science and Technology
- FOSC 202 — General Microbiology (Theory & Lab)
- FOSC 204 — Unit Operations in Food Processing I
- FOSC 300 — Internship
- FOSC 310 — Professional Development Seminar
Practising FOSC 303 with Questora
Upload your own slides, notes and past papers for FOSC 303 and Questora builds mock exams, practice questions and a revision plan from them.
Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).