Food Microbiology and Parasitology

08.1.0 FOOD MICROBIOLOGY AND PARASITOLOGY

08.1.1 IntroductionThis module unit is intended to equip the trainee with relevant knowledge about the existence, classification and role of micro-organisms in food and public health. In addition, the trainee will be equipped with knowledge and practical skills in handling, analyzing and enumerating food microorganisms in the laboratory situations and food processing. The module unit aims at imparting the trainee with skills for carrying out sampling and practical skills in isolation, enumeration, identification and control of microorganisms associated with foods. It brings awareness to the trainee about the existence of food poisoning micro organisms and respective food borne diseases. The trainee is equipped with knowledge and skills in preventing food borne diseases in every day life and laboratory situations

08.1.2 General ObjectivesBy the end of the unit, the trainee should be able to:a) understand the role and significance of microorganismsb) perform microbiological assessment proceduresc) evaluate the existence of microorganismsd) carry out sampling of food materialse) apply microbiological principles on assessment of food microorganisms f) comprehend the control of microorganisms in food g) understand the action of micro organism on different components of foodh) demonstrate specific types of microbial spoilage i) promote food infection and intoxications preventive measures.j) comprehend zoonotic diseases and control measures

08.1.08.1.14 Module Unit Summary and Time Allocation

Code Sub-Module Units Content T P Total08.1.01 Introduction to Food

Microbiology and Parasitology

Definition of terms

Background of microbiology

General importance of microbiology

2 2 4

08.1.02 Role and significance ofmicroorganisms

Significance of microorganisms

Role of microorganisms in the environment and human activities.

2 2 4

08.1.03 Cell and Structure of Microorganism

Bacteria -Prokaryotic cell-Eukaryotic cell

Fungi-mould

2 2 4

-yeast Viruses

08.1.04 Growth of Microorganisms

Factors affecting the growth of microorganisms

Reproduction in microorganisms

Microbial growth curves

Cultivation methods

4 2 6

08.1.05 Microscopy General structure of microscope

Types of microscope

Use, care and maintenance of microscope

2 4 6

08.1.06 Laboratory Equipment and Sterilization

Basic laboratory equipments and materials

Sterilization methods

2 2 4

08.1.07 Staining Definition of terms

Types of dyes Staining

techniques

2 4 6

08.1.08 Culturing Definition of terms

Types of culture media

Preparation of culture media

Isolation of microorganisms

2 4 6

08.1.09

Food sampling Introduction Sampling methods Surface sampling

techniques

6 6 12

08.1.10

Concept of Indicator Organisms

Indicator of quality

Indicator of safety Coliforms Faecal coliforms

4 8 12

08.1.11

Control of Microorganisms in Food

Heat treatment Low temperature

treatment Reduction of

water activity Chemical agents Irradiation

8 6 14

08.1.12 Food Spoilage Meaning of terms 4 2 6

Spoilage microorganism in various foods

Microbial action on Specific of

Microbial Spoilage08.1.13 Food Infection

Definition of terms Specific food

infections and prevention

Typhoid Paratyphoid Salmonellosis Shigellosis Vibriosis Yersinia Cholera

6 2 8

08.1.14 Food Intoxication Definition of terms Specific food

intoxications Botulism Bacereus cereus Ciostrioum Perfrigens Staphylococcal food

poisoning

6 2 8

08.1.15 Food Intoxication by Moulds

Definition of terms Specific

aflaloxicosis food borne

intoxication by moulds

Preventative measures against food borne intoxication by moulds

4 2 6

08.1.16 Zoonotic Diseases

Anthrax Brucellosis

2 2

08.1.17 Parasites Protozoa. Helminths - Tapeworms, pinworms, and roundworms

8 2 10

08.1.18 Emerging Issues and Trends

Emerging issues and trends

Challenges posed by emerging issues and trends

Ways of managing challenges posed by emerging issues and trends

Total

08.1.01T INTRODUCTION TO FOOD MICROBIOLOGY AND PARASITOLOGY

Theory

08.1.01T Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to: a) define terms

applied in microbiology

b) outline the background of microbiology

c) explain the general importance of microbiology

08.1.01 C Competence The trainee should have the ability to apply the acquired skills of microbiology in food industry and public health

Content 08.1.01T1 Definition of terms

- Microbiology- Microorganisms

08.1.01T2 Background of microbiology

08.1.01T08.1.14 Importance of

microbiology

Practice

08.1.01P0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to apply

microbiology in processing foods

Content 08.1.01P2 Application of

microbiology

Suggested Teaching/Learning Activities- Discussion- Demonstration- Lecture- Practical work

Suggested Teaching/Learning Resources

- Sample of Live microorganism

- fermented food samples

- Text books- diagrams

Suggested Evaluation Methods- Written tests- Assignments- Oral tests

08.1.02 ROLE AND SIGNIFICANCE OF MICROORGANISMS

Theory

08.1.02T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:

a) explain the significance of microorganisms

b) discuss the role of microorganisms to the environment and human activities

08.1.02 C Competence The trainee should have the ability to:i) Identify the

significance of microorganisms to the environment and human activities

ii) Apply microorganisms in the food industry

Content 08.1.02T1 Significance of

microorganisms- Food production

and preservation through fermentation

- Source of food- Source of pure

enzymes- Production of

antibiotics- Production of single

cell protein- Decomposition of

matter- Food spoilage- Food poisoning and

food borne diseases- Pest control- Purification of air

08.1.02T2 Role of microorganisms to environment and human activities

- Environment Decomposition

of death organic matter

Recycling of elements/nutrients around the food chain

Pest control Purification of

air- Human activities

Food production through fermentation

Food borne diseases

Food spoilage Energy

production As food Production of

antibiotics

Practice 08.1.02P0 Specific Objectives

By the end of the sub-module unit, the trainee should be able to apply microorganisms to environment and food processing

Content 08.1.02P1 application of

microorganisms to the environment and human activities

Suggested Teaching/Learning Resources- Text books- Diagrams

Suggested Teaching/Learning Activities- Practical work- Field trips- Demonstrations - Discussions- presentations

Suggested Evaluation Methods- examinations at the

end of the module- test- oral test- assignments

08.1.03 CELL AND STRUCTURE OF MICROORGANISM

Theory

08.1.03T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) describe

prokaryotic cells and eukaryotic cells

b) explain the structures of prokaryotic and eukaryotic cells

c) describe the structure of fungi

d) discuss the structure of viruses

08.1.03 C Competence The trainee should have the ability to:i) Identify

prokaryotic cells and eukaryotic cells

ii) Differentiate the bacteria, fungi and viruses

Content 08.1.03T1 prokaryotic cells and

eukaryotic cells- Prokaryotic cells- Eukaryotic cells- Table of

comparison 08.1.03T2 Structures of

prokaryotic and eukaryotic cells

08.1.03T08.1.14 Structures of fungi

- Yeast - Mould

08.1.03T4 Structures of viruses


By the end of the sub-module unit, the trainee should be able to:a) draw a cross-

section of procaryotic cell, yeast, mould and viruses

b) label the different structures of bacterial cells, fungi and viruses

Content 08.1.03P1 Cross-section of

procaryotic cell, yeast, mould and viruses

08.1.03P2 Structures of procaryotic cell, yeast mould and viruses

Suggested Teaching/Learning Resources- text books- diagrams- photographs- internet

Suggested Teaching/Learning Activities- Discussions- Demonstrations- Lecture- Project work

Suggested Evaluation Methods- Examination at end

of module- Tests- Practical

assignment

08.1.04 GROWTH OF MICROORGANISMS

Theory

08.1.04T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) describe factors

affecting the growth of microorganisms

- Intrinsic parameters

- Extrinsic parameters

b) describe reproduction in microorganisms

c) explain microbial growth curves

d) discuss cultivation methods of microorganisms

08.1.04 C Competence The trainee should have the ability to:i) Culture

microorganisms ii) Differentiate the

bacteria, fungi and viruses

Content08.1.04T1 Factors affecting the

growth of microorganisms- Intrinsic parameters- Extrinsic

parameters08.1.04T2 Reproduction in

microorganisms08.1.04T08.1.14 Microbial

growth curves

08.1.04T4 Cultivation methods

Suggested Teaching/Learning Resources- Text books- Diagrams- Microorganisms

manual - Internet

Suggested Teaching/Learning Activities- Discussions- Demonstrations- Lecture- Project work

Suggested Evaluation Methods- Examination at end

of module- Tests- Practical

assignment

08.1.05 MICROSCOPY

Theory

08.1.05T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) identify various

parts of a modern light microscope

b) describe the use, care and maintenance of microscope

c) describe different types of microscopes

08.1.05 C Competence The trainee should have the ability to:i) identify parts of a

microscope ii) use, care and

maintain a microscope

Content 08.1.05T1 Parts of a modern light

microscope- Ocular- Nose piece- Objectives- Stage focussing

knob- Condenser

- Diaphragm- Arm- Light source

08.1.05T2 Use, care and maintenance of microscope

- Focussing using different objectives

- Preparing a smear- Microscope

cleaning- Cleaning objective

lens- Cleaning high

power objective 08.1.05T08.1.14 Types of

microscopes - Light microscopes- Bright field

microscopes- Dark field

microscopes- Phase contrast

microscopes- Fluorescence

microscopes- Electron

microscopes


By the end of the sub-module unit, the trainee should be able to:

a) identify parts of a microscope

b) use , care and maintain a microscopes

Content 08.1.05P1 Parts of a microscope08.1.05P2 Care and maintain a

microscopes

- Prepare smears - Focussing using

different magnifying objectives


Suggested Teaching/Learning Resources

- Sample of live microorganism

- fermented food samples

- Text books- diagrams


08.1.06 LABORATORY EQUIPMENT AND STERILIZATION

Theory

08.1.06T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) identify basic

apparatus used in microbiological work

b) describe methods used for sterilization of different laboratory equipments

08.1.06 C Competence The trainee should have the ability to:i) Identify basic

apparatus used in microbiological work

ii) Sterilize different laboratory equipments

Content 08.1.06T1 Basic apparatus

- Petri dishes- Microscope slides- Inoculation loop- Pipette - Autoclave- Incubators - Oven- Glass rods- Spreader - Flasks

08.1.06T2 Sterilization methods

- Sterilization in absence of moisture

- Sterilization in presence of moisture

- Disinfection- Irradiation- Food preservation

Practice

08.1.06P0 Specific Objectives By the end of the sub-module unit, the trainee should be able to:a) identify basic

microbiology laboratory apparatus

b) carry out sterilization of different apparatus in the laboratory

Content 08.1.06P1 Identifying basic

microbiology laboratory apparatus

08.1.06P2 Sterilization - Dry heat

Flaming wire loop

Flaming glass spreader

- Wet heat sterilization

- Autoclaving- Tyderllization

Suggested Teaching/Learning Activities- Discussion- Demonstration- Lecture

- Practical work Suggested

Teaching/Learning Resources- Sample of Live

microorganisms- fermented food

samples- Text books- diagrams


08.1.07 STAINING

Theory

Theory

08.1.07T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) explain the

importance of staining

b) identify types of dyes

c) explain how dyes work

d) describe different staining procedures

08.1.07 C Competence The trainee should have the ability to:i) Identify staining

dyes

ii) Use dyes to stain specimen

Content 08.1.07T1 Importance of staining 08.1.07T2 Types of dyes

- Positive staining dyes- Negative staining dyes

08.1.07T08.1.14 working of dyes

08.1.07T4 Staining procedures - Gram stain

procedures - Acid fast staining - Endospore staining- Flagella staining- Capsule staining - Preparation of

smear


By the end of the sub- module unit, the trainee should be able to:a) prepare a

microscopic slide smear

b) carry out different staining procedures

Content

08.1.07P1 Preparation of smear08.1.07P2 Staining procedures

- Positive and negative staining

Suggested Teaching/Learning Activities- Discussion- Demonstration

- Lecture- Practical work

Suggested Teaching/Learning Resources- Text books- Basic equipments- diagrams


08.1.08 CULTURING

Theory

08.1.08T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) define the basic

termsb) identify the

different types of culture media

c) explain composition of culture media

d) describe culturing and incubation methods

e) explain methods of isolation of microorganisms to pure culture

08.1.08 C CompetenceThe trainee should have the ability to:i) Prepare culture

media for culturation of different microorganisms

ii) Isolate microorganisms to pure culture

Content 08.1.08T1 Definition basic terms

- Culture media- Colony forming

unit (CFM)- Isolation

08.1.08T2 Types of culture media- General purpose

media- Selective media- Differential media- Enrichment media

08.1.08T08.1.14 Composition of culture media

- Carbon source - Nitrogen source- Dye- Vitamin source in

specific media - Agar- Water- In organic ions

08.1.08T4 Culturing and incubation methods

- Culturing methods Pour plate

method Spread plate

method Streaking

method Stabbing

method- Incubation methods

Aerobic Anaerobic

Microaerophillic

CO2

Temperature Humidity

08.1. 08T5 Methods of isolation of microorganisms to pure culture- Streak plate- Absolute dilution technique- Pour plate

Practice08.1.08P0 Specific Objectives

By the end of the sub-module unit, the trainee should be able to:a) identify the

different components of culture media

b) prepare culture media

c) isolate microorganisms to pure culture

Content 08.1.08P1 Components of culture

media - Carbon source - Nitrogen source- Dye- Vitamin source in

specific media - Agar- Water- In organic media

08.1.08P2 Preparation of culture media

- General purpose media

- Selective media

- Enrichment media08.1.08P08.1.14 Isolation of

microorganisms- Streak plating- Absolute dilution

technique- Pour plate

technique


Suggested Teaching/Learning Resources- Sample of Live

microorganism- fermented food

samples- Text books- Diagrams- Media


08.1.09 FOOD SAMPLING

Theory

08.1.09T Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to: a) explain the

necessity of food sampling

b) carry out sampling of liquid and solid food materials

c) describe surface sampling techniques

08.1.09 C Competence The trainee should have the ability to:i) Sample liquid and

solid food materials ii) Apply surface

sampling techniques

Content 08.1.09T1 Necessity of food

sampling08.1.09T2 Sampling

- Liquid sampling - Solid food materials

sampling08.1.09T08.1.14 Surface

sampling techniques- Surface slices - Rinses and washes- Swabs- Adhesive tapes- Agar sausage- Impression plates - Contact slide Practice

08.1.09P0 Specific Objectives

By the end of the sub-module unit, the trainee should be able to:a) Carry out sampling

of liquids and solid food materials

b) Use surface sampling techniques

Content 08.1.09P1 Sampling of liquids and

solid food materials- Liquid sampling- Solid sampling

08.1.09P2 Surface sampling techniques- Surface slices - Rinses and wastes- Swabs- Adhesive tapes- Agar sausage- Impression plates - Contact slide

Suggested Teaching/Learning Resources- Training manuals- White board- LCD- Projector- Computer

Suggested Teaching/Learning Activities- Discussions- Tutorials- Demonstrations

Suggested Evaluation Methods- Course work

- Continuous assessment tests

a) implement microbiological specifications

b) follow microbiological guidelines

Content 22.2.02P1 Microbiological

standards22.2.02P2 Microbiological

specifications22.2.02P08.1.14

Microbiological guidelines

Suggested Teaching/Learning Resources- Textbooks - Journals - Standard tables - Charts- Training manuals

Suggested Teaching/Learning Activities- Group discussions - Illustrations

Suggested Evaluation Methods- Tests - Questions and

answers

08.1.10 CONCEPT OF INDICATOR ORGANISMS

Theory 08.1.10T0 Specific Objectives

By the end of the sub-module unit, the trainee should be able to:a) explain the concept

of using organisms as indicators of quality and safety

b) carry out microbiological assessment of total coliforms

08.1.10 C Competence The trainee should have the ability to:i) Relate coliforms

to food quality and safety

ii) Carry out sampling, preventive tests, confirmatory tests and completed tests for coliforms

Content 08.1.10T1 Using organisms as

indicators of quality and safety - Indicators of quality - Safety of quality

08.1.10T2 Microbiological examination for coliforms

- Sampling- Preventive tests - Confirmatory tests - Completed tests - Microbial

examination for faecal streptococci


By the end of the sub-module unit, the trainee should be able to:a) assess for total

coliforms b) examine for faecal

coliforms

Content 08.1.10P1 Assessing for total

coliforms08.1.10P2 Examining for faecal

coliforms - Streptococci

Suggested Teaching/Learning Resources- Textbooks- Practical manuals - Media

Suggested Teaching/Learning Activities- Assignments- Discursions - Lecture

Suggested Evaluation Methods- Tests - Question and

answers

08.1.11 CONTROL OF

MICROORGANISMS IN FOOD

Theory

08.1.11T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) describe heat

treatment for control of microorganisms in food

b) explain low heat treatment

c) describe water reduction activity

d) describe the use of chemical agents in control of microorganisms

e) explain irradiation of microorganisms

08.1.11C CompetenceThe trainee should have the ability to control microorganisms in food using various methods

Content 08.1.11T1 Heat treatment

- Pasteurization - Sterilization

08.1.11T2 Low temperature treatment - Chilling- Freezing

08.1.11T08.1.14 Effects of reduction of water activity - Bacteria- Moulds - Yeasts

08.1.11T4 Chemical agents and food preservatives

- Acids and their effects

- Antibiotics - Detergents- Disinfectants - Food preservatives

08.1.11T4 Use of irradiation- Ionising radiation


By the end of the sub-module unit, the trainee should be able to:a) carry out

pasteurization of foods

b) apply sterilization of foods

c) use low temperature to control

d) promote use of chemical agents in food preservatives to control microorganisms in food

Content 08.1.11P1 Pasteurization 08.1.11P2 Sterilization08.1.11P08.1.14 Temperature to

control08.1.11P4 Chemical agents in food

preservatives

Suggested Teaching/Learning Resources- Training manual - Text books- Computer - White board

Suggested Teaching/Learning Activities- Discussions- Tutorials - Lecture

Suggested Evaluation Methods- Course work - Continuous

08.1. 12 FOOD SPOILAGE

Theory

08.1.12T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) define terms b) describe the

spoilage microorganisms in different types of foods

c) explain the action of micro organisms in different components of food.

d) describe specific microbial spoilage

Content08.1.12T1 Definition of terms 08.1.12T2 Spoilage

microorganisms in different types of foods CarbohydratesProteins Lipids

08.1.12T08.1.14 Action of micro

organisms in different

components of food08.1.12T4 Specific microbial

spoilageOrganoleptic- Bitterness- Putrescence- Alkalinization- Lipolytic- Pectinolysis- Souring- Ropiness- Fecal odour- Loss of flavour- Colour defects - Slimliness


By the end of the sub-module unit, the trainee should be able to:a) demonstrate

microbial action on carbohydrates, proteins and lipids

b) identify types of microbial spoilage

Suggested Teaching/Learning Resources- Written project- Hand outs.

Suggested Teaching/Learning Activities

- Tutorials, discussions, demonstrations, field visits.

Suggested Evaluation Methods

- Course work- Continuous

assessment tests

08.1.13 FOOD INFECTIONS

Theory

08.1.13T0 Specific ObjectivesBy the end of the sub-module unit, the trainee should be able to:a) explain the meaning

of terms used in food infections

b) describe common food infections, the microorganisms responsible and their prevention

08.1.13 C CompetenceThe Trainee should have the ability to prevent common food infections

Content08.1.13T1 Meaning of terms

- Food infection- Toxin- Endotoxin- Exotoxin- Enterotoxin

08.1.13T2 Specific food infections and their prevention- Typhoid- Paratyphoid- Salmonellosis

- Vibriosis- Cholera- Shigellosis- Streptocoecus- Listeriosis- Chlamylobacteriosis

Practice08.1.13P0 Specific objectives

By the end of the sub-module unit, the trainee should be able to:a) distinguish different

types of toxins b) promote prevention

measures on food infections

Content08.1.13P1 Types of toxins

produced by bacteria08.1.13P2 Preventive measures

Suggested Teaching/Learning Resources- White board, LCD

Project, Hand outs.

Suggested Teaching/Learning Activities - Tutorials,

discussions, demonstrations, field visits.

Suggested Evaluation Methods- Course work- Continuous

assessment tests

08.1.14 FOOD

INTOXICATIONS

Theory

08.1.14 T0 Specific Objectives By the end of the sub-module unit, the trainee should be able to:a) explain the meaning

of food intoxicationb) describe common

food intoxications, microorganisms concerned and preventive measures

08.1.14 C CompetenceThe trainee should have the ability to use measures to prevent common food intoxications

Content08.1.14T1 Definition of food

intoxication08.1.14T2 Specific food

intoxications- Botulism- Clostridium- Perfrigens- Bacillus cereus- Staphylococcal food

poisoning


By the end of the sub-module unit, the trainee should be able to promote measures to prevent food borne intoxications

Content08.1.14 P1 Preventive measures

of food intoxications

08.1.15 FOOD BORNE INTOXICATION BY MOULDS

Theory

08.1.15 T0 Specific Objectives By the end of the sub-module unit, the trainee should be able to:a) define terms b) explain specific

aflaloxicosisc) describe food borne

intoxication by moulds

d) discuss preventative measures against food borne intoxication by moulds

08.1.15C Competence The trainee should have the ability toi) Appreciate food

borne intoxication by moulds

ii) Apply preventative measures against food borne intoxication by moulds

Content08.1.15 T1 Meaning of terms

- Aflatoxins- Aflatoxicosis

08.1.15 T2 Specific aflotoxicosis- Aflatoxicosis

- Citrinin- Ochratoxins- Patulin- Sterigmatocystin- Penicillic acid- Zealenone

08.1.15T Food borne intoxication by moulds

08.1.15 Preventative measures against food borne intoxication by moulds

Practice 08.1.15P0 Specific objectives

By the end of the sub-module unit, the trainee should be able to promote measures to prevent aflatoxicosis

Content08.1.15 P1 Preventative measures

of aflotoxicosis

Suggested Teaching/Learning Resources- White board, LCD

Project, Hand outs.

Suggested Teaching/Learning Activities - Tutorials,

discussions, demonstrations, field visits.


assessment tests

08.1.16 ZOONOTIC DISEASES

Theory

08.1.16T0 Specific objectivesBy the end of the sub-module unit, the trainee should be able to:a) understand the

meaning of zonootic diseases

b) describe common zoomotic diseases and how they can be prevented

08.1.14 C CompetenceThe trainee should have the ability to observe measure to prevent common zoonotic diseases

Content08.1.14T1 Meaning of zoonotic

diseases- Anthrax- Tuberculosis - Brucellosis

08.1.16T2 Common zoonotic diseases and how they can be prevented


By the end of the sub-module unit, the trainee should be able to promote measures against zoonotic diseases

Content08.1.16P1 Preventative measures

of zoonotic diseases

Suggested Teaching/Learning Resources- White board, LCD- Project- Hand outs.

Suggested Teaching/Learning Activities - Tutorials,- Discussions- Demonstrations,

field visits.


assessment tests

08.1.17 INTESTINAL PARASITES

Theory

08.1.17T0 Specific ObjectivesBy the end of this sub module unit, the trainee should be able to:a) discuss intestinal

parasites in humans b) explain the

challenges posed by intestinal parasites

c) explain ways of coping with the parasites

08.1.17 C CompetenceThe trainee should have the ability to identify parasitology issues and develop strategies to address them

Content08.1.17T1 protozoa

08.1.17T2 Helminths - Tapeworms, pinworms, and roundworms 08.1.17T3 Ways of coping with

challenges posed by intestinal parasites in humans


By the end of this sub-module unit, the trainee should be able to identify various intestinal parasites

Content08.1.17P1 Identification of

various intestinal parasites

Suggested Teaching/Learning Resources- Manuals- Charts- Relevant text books- Internet

Suggested Teaching/Learning Activities- Discussions- Demonstrations- Practical exercises- Presentations

Suggested Evaluation Methods- Presentations

Written Examinations 08.1.18 EMERGING

TRENDS AND ISSUES

Theory

08.1.18T0 Specific ObjectivesBy the end of this sub module unit, the trainee should be able to:d) discuss the

emerging trends e) discuss the

challenges posed by the emerging trends and issues

f) explain ways of coping with challenges

08.1.18 C CompetenceThe trainee should have the ability to identify emerging issues and develop strategies to address them

Content

08.1.18T1 Emerging trends and issues

08.1.18T2 Challenges posed by the emerging trends

08.1.18P2 Ways of coping with challenges posed by the emerging trends


By the end of this sub-module unit, the trainee should be able to develop strategies to address emerging trends and issues

Content08.1.18P1 Strategies addressing

emerging trends and issues

Suggested Teaching/Learning Resources- Manuals- Samples- Relevant text books- Internet

Suggested Teaching/Learning Activities- Discussions- Demonstrations- Practical exercises- Presentations

Suggested Evaluation Methods- Presentations- Written

Examinations

24

Documents

Food Microbiology and Parasitology