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Food science / Voedselwetenskap - 333
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Academic integrity agreement
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Term 1 Lecture notes, resources & additional information
Tutorials
Practical 1: Practical Introduction & Laboratory orientation [15 February]
Health & Safety Declaration submission
Practical 2: Enumeration of Enterobacteriaceae & E.coli/coliforms using colony count technique [22 February]
Practical 2 Mini report
Practical 3: Detection of Salmonella from chicken using the ISO method [29 February]
Practical 4 Step 3
Practical 3: Detection of Salmonella from chicken
Practical 4: Determination of Aerobic & Anaerobic endospore formation [7 March]
Practical 4 Mini report Submission
Practical 5: Detection of Listeria monocytogenes from the environment [14 March]
Practical 5: Reading Comprehension Tutorial
Practical 6: Halophilic bacteria from dehydrated meat products[ 18 April]
Practical 6:Full Scientific report
Preparation for Food safety management systems [25 March - 28 March]
Introduction to quality and food safety management systems [8 April - 11 April]
HACCP Group Discussion forum
HACCP Lecture notes
HACCP Templates and worksheets
Week 13: Final assessment week [13 May - 17 May]
HACCP Workbook
333 Open Book test
Buddy Marking
Student Health & Wellness
Industry training (FS441)
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2026
Experiential Learning
Student Leadership
Intercultural Engagement
Social Impact
Academic Leadership
Personal Leadership
International Programmes SUI
Learning And Teaching Enhancement
Language Centre
Centre For Learning Technologies
Hybrid Learning
Postgraduate Skills
Training Courses
Miscellaneous courses
Miscellaneous courses
Information Technology
Sample-Test
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System Administrator Training
Professional Development
Security Awareness Training
Microsoft Office 365 Training
Ops
Linux System Administrators
Microsoft System Administrators
Home
FMHSLearn
EMSLearn
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STEMLearn
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2024-21210-333 Food science / Voedselwetenskap - 333
Facilitator:
Megan Arendse
Facilitator:
PIETER ANDRIES Gouws
Facilitator:
DIANE Rip
