1. Describe the microbiology of primary food sources and explain how this is determined by the sources of microbial contamination, food composition and storage conditions.
2. Describe the characteristics of moulds and differentiate between genera important in food spoilage, food fermentations and mycotoxin production.
3. Select and perform appropriate methods for assessing the microbial flora of foods.
4. Explain the effects of environmental factors on microbial growth and food spoilage (Temperature, pH value, water activity, weak organic acids, permitted preservatives, storage conditions, atmosphere)
5. Illustrate and explain how the above factors are used in food preservation by high temperatures, low temperatures, dehydration, antimicrobial chemical preservatives, fermentation, and novel methods such as high pressure.
6. Be able to function as a member of a team in conducting experimental work and taking part in group case study exercises.
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