FPEN 408 — Microbiological Applications in Food Processing
Food Process Engineering · University of Ghana
Microbial spoilage of foods, Foodborne pathogenic bacteria, Mycotoxigenic molds, Viruses, Foodborne and Waterborne parasites, Preservation and preservation methods, Physical methods of food preservation, Chemical preservatives and natural antimicrobial compounds, Biologically based preservation systems and probiotic bacteria, Food fermentations, Fermented diary products, Fermented vegetables, Fermented meat, poultry and fish products, Traditional fermented foods, Cocoa and coffee, Beer, and Wine. Principles of quality control and microbial criteria, Hazard Analysis Critical Control Point system (HACCP), Good Manufacturing Practices (GMP), Good Hygiene Practice (GHP)
- Credits
- 2
- Level
- Level 400
Other courses on this programme
- FOSC 402 — Food Processing Plant Operations and Sanitation
- FPEN 400 — Independent Engineering Study
- FPEN 401 — Food Plant Design and Economics
- FPEN 402 — Engineering and Design of Food Process IV – Animal Products
- FPEN 403 — Engineering Design
- FPEN 404 — Food Process Control
- FPEN 405 — Engineering and Design of Food Process III – Plant Products
- FPEN 406 — Food Packaging
- FPEN 407 — Statistical Quality Control in Food Processing
- FPEN 411 — Professional Development Seminar
- FPEN 420 — Research Project
- CPEN 101 — Engineering Computational Tools
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).