| The student will obtain knowledge about the microorganisms, parasites, viruses and other food-borne agents and about the problems they cause (food degradation and food-borne diseases). The detection and prevention of their presence in foods will be also learned. |
A2
|
B2
B3
B4
B5
|
C7
C8
C10
C13
C14
C17
C18
C19
C20
|
D1
D3
D8
D10
D11
|
