Students will
be able to analyze problems from different points of view and organize written materials in a logical sequence to change readers’ comprehension
be able to apply theoretical concepts to practical problem solving and to industry
be able to generate many potential solutions to a given problem
be able to plan and deliver oral presentations effectively
be able to assess risk
gain knowledge on the health of consumers.
gain knowledge on microorganisms are one of the most important tasks for food safety.
gain knowledge on techniques to control pathogenic microorganisms.
be able to identify microorganisms at species level.
gain knowledge on strain diversity
gain knowledge on beneficial use of microorganisms in food industry.