1 | Comprehend the importance of microbiological quality control |
2 | Have knowledge on the indicator microorganisms and microbial toxins. |
3 | Have knowledge on the hurdle technology and HACCP with their applications |
4 | Have knowledge on the microbiological quality control criteria as food standards. |
5 | Have knowledge about sampling for microbiological analysis, preparation, medium selection. |
6 | Have knowledge on the basic and rapid techniques for microbiological food analysis with sterilization methods. |
7 | Have knowledge at evaluating the microbial analysis results with food quality and safety. |