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Entrepreneurship in Food
17. Basic Food Microbiology

17. Basic Food Microbiology

Section outline

- Select activity Textfeld
- Select activity Introduction to the topic
  
  Introduction to the topic Page
  
  Students must
  
  Mark as done
- Select activity Textfeld
- Select activity Microorganisms in food
  
  Microorganisms in food Book
  
  Students must
  
  View
- Select activity Textfeld
- Select activity Find a traditional fermented food from your region
  
  Find a traditional fermented food from your region Assignment
  
  Students must
  
  View
  
  Make a submission
- Select activity Textfeld
- Select activity Characteristics of cells
  
  Characteristics of cells Interactive Content
  
  Students must
  
  View
  
  Receive a grade
- Select activity Textfeld
- Select activity Food Microbiology
  
  Food Microbiology File
  
  Students must
  
  Mark as done
- Select activity Managing post-harvest losses: Protecting cocoa from mold
  
  Managing post-harvest losses: Protecting cocoa from mold File
  
  Students must
  
  Mark as done
- Select activity Achieving Excellence in Food Safety Risk Management
  
  Achieving Excellence in Food Safety Risk Management File
  
  Students must
  
  Mark as done

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