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
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B2 B3 B4 B5
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C7 C8 C10 C13 C14 C17 C18 C19 C20
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D1 D3 D8 D10 D11
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