Course Objectives:
This course will enable the students to –
1. Learn to isolate, maintain and identify microorganisms.
2. Gain knowledge about characteristics of bacteria and fungi.
3. Determine the food quality of different food products.
4. Have an insight of sanitation and hygiene practices in food industries
Course Learning Outcomes (COs):
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
Paper Code |
Paper Title |
|||
HFN 126 |
Food Microbiology& Safety (Practical)
|
The students will be able to –
COFN22: Differentiate which organisms would be likely to grow in a specific food product. COFN23: Carry out a series of laboratory experiments aimed at isolating and identifying common food borne microbial pathogens COFN24: Classify spoilage microorganisms according to the food or foods they are most likely to affect based on the intrinsic and environmental characteristics of the food COFN25: Design and carry out a laboratory experiment to evaluate the microbial quality of common food products |
Approach in teaching: Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion
Learning activities for the students: Self learning assignments, Effective questions, presentations, Field trips
|
Quiz, Individual and group projects, Semester End Examination, demonstration
|