FST3223-Food Microbiology is a module delivered to year 3 students in the BSc. Food Science & Technology Program at University of Rwanda College of Agriculture Animal Sciences and Veterinary Medicine. The Module is aimed at equipping the students with knowledge and skills to understand the interaction of microorganisms between food and environment and to practice various techniques of microbiological analysis of food thereby controlling food spoilage and ensuring food safety.
This module helps the learners to understand the Science of cereal, millets and legume grains and the nutrients that are present in them. It also gives an overview about the nature of nutrients and their availability. Cereals are rich in carbohydrates whereas legumes are rich in proteins. Some grains can be utilized as a whole but some needs to be modified by processing or milling technologies to enable maximum utilization of the grains.
Dear students, you are welcome to the course of Food Product Development and Sensory evaluation. This course is offered in year 3 semester two Food Science and Technology. It allows students to use knowledge they have gained in different courses to create new food products and assess they acceptability by potential consumers.