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This course provides senior students with a coverage of the role and significance of microorganisms in quality and safety of foods. Factors affecting life and death of microorganisms in foods. Microbiology of some selected foods is covered with emphasis on safety and quality. Role of microorganisms in food processing. The course provides students with basic knowledge and skills of work in food microbiology laboratory.
third year
  
This course covers the basic concepts of food quality control with respect to its importance as well as the related terms and definitions. The course also discusses food quality control
development, food quality parameters and how they are evaluated. Statistical tools needed in the application of quality management i.e. sampling and charting . The course also deals with the structure, management and functions of quality control systems on industrial and regulatory scales. Standardization, food laws and standards and related organizations are also explained.
Third-Fourth year
  
Introduction to the concept of food hygiene and its importance. Epidemiology of
foodborne illnesses. Hazards associated with foods. Hygiene requirements in food
production and harvesting areas and in food establishments, with emphasis on design and construction and hygienic food handling, processing and storage and prevention of cross contamination. Personal hygiene and health requirements, cleaning and disinfection and pest control. Application of hazard analysis and critical control point (HACCP) system in food establishments and principles of risk assessment are explained.
Third year
  
Training of the students to collect information on a certain subject in an area of specialization from different sources; presentation and discussion of the subject.
Fourth year.