Microbiology and food hygiene examines the role of microorganisms in food systems, including beneficial microbes for fermentation and pathogenic organisms causing foodborne illnesses. The field covers microbial growth factors, food preservation techniques, spoilage prevention, hygiene practices, and safety management systems like HACCP. This discipline is essential for ensuring food safety, quality, and public health protection throughout the food production chain.
- Créateur de cours: Kenza Mohammedi