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LO-1
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To learn the survival and death processes of microorganisms, to define the relevant environmental factors. |
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LO-2
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Understanding the degradation processes of foods. |
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LO-3
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Recognition of foodborne diseases. |
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LO-4
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To be able to explain the basic diagnostic methods in foodborne infections. |
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LO-5
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To know the beneficial aspects of the relationship between microorganisms and nutrients: to define the concepts of fermentation, probiotic and prebiotic. |