Upon successful completion of the course, the students will be able to:
- Understand the role and function of the intrinsic, extrinsic and implicit factors to control the growth/survival and death of microorganisms in the food environment
- Understand the application of hurdle concept to control food spoilage and enhance food safety
- Implement microbial enumeration and quantification on food products using conventional microbiological techniques
- Integrate the acquired knowledge with other related scientific disciplines
