[vc_row el_class=”inner-body-content” css=”.vc_custom_1667822396823{padding-top: 30px !important;padding-bottom: 20px !important;}”][vc_column][vc_custom_heading text=”COURSE OBJECTIVES” use_theme_fonts=”yes” css=”.vc_custom_1667822378454{margin-top: 0px !important;}”][vc_column_text]This course covers the characteristic of microbial growth, intrinsic and extrinsic factors and their relationship to microbial growth; the principles of food fermentation and the role of beneficial microbes; the role of microorganisms and food spoilage; pathogenic microorganisms, infection and intoxication, mycotoxin, viruses and parasites; the principles to control microbial growth; as well as qualitative and quantitative microbiological analysis.[/vc_column_text][vc_custom_heading text=”COURSE LEARNING OUTCOMES (CLO)” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][vc_column_text css=”.vc_custom_1667822367370{margin-bottom: 0px !important;}”]CLO: 1. To describe the essential concepts of food microbiome.
CLO: 2. To explain the concept of Probiotic and prebiotics.
CLO: 3. To apply the use of food microbiota for industrial benefits.[/vc_column_text][/vc_column][/vc_row]