This course
is designed to give postgraduate students an idea of the role of microorganisms
in the manufacture and preservation of food, and the relationship of such
microbes to food spoilage of animal origin (dairy and its products as well as
meat and its products, fish and its products, animal waste, eggs and its
products) including the relationship of microbes to diseases transmitted
through these foods and its sources of contamination , food poisoning as well, where the student
"after passing the course" becomes able to evaluate food of animal
origin and determine its validity on the basis of the quantitative and
qualitative content of bacteria and fungi present. In addition, an area in the
course was also allocated for ways to prevent damages and protect consumers
from expected harms.
