This module focuses on the principles of analytical procedures used to provide information about the physical, chemical and microbiological quality of food materials. Students will perform experiments with various food materials, analyse data, and report their results. Personal hygiene and food handling practice from food and agricultural facilities to manufacturing and retail operations will be covered. This module aims to reinforce students’ understanding of microbiology in relation to food spoilage and food poisoning microorganisms. As food regulations play a huge role in ensuring food security, students will learn how to plan, implement and maintain a HACCP system, as well as acquire knowledge of the ISO’s International Standards e.g. ISO 22000:2018. This module also aims to introduce elements of Good Agricultural Practice (GAP), which are essential for creating safe and wholesome agricultural produce for consumers.
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