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Advanced Food Microbiology

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Course Description

   Study pathogenic microorganisms and their roles in causing food contamination and food poisoning. Control of microbial spoilage and pathogenic microorganisms in foods. Microbiological aspects of food preservation; utilization of microorganisms in food applications; using HACCP to control microbial spoilage and pathogenic microorganisms in foods and their applications.

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Course Name

Advanced Food Microbiology

Course Syllabus Food Microbiology_NF 754/NF 754.pdf
Created at 1/5/2010 14:49 by System Account
Last modified at 10/25/2022 9:37 by Hassan Ghozlan