Characteristics of microorganisms: bacteria, yeasts, moulds, viruses.
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Course Material
- Microbiology: introduction, branches. Significance of microorganisms in food, water and environment
- Microorganisms: cell structure, prokaryotes, eukaryotes.
- Characteristics of microorganisms: bacteria, yeasts, moulds, viruses.
- Growth requirements: cultural, physical, chemical, macro- and micro-nutrients. Culture media: types, applications.
- Microbial metabolism. Bacterial multiplication: growth curve, continuous culture.
- microbiology , historical background
- food microbiology introduction, basic concept
- food sanitation
- food spoilage
- food poisoning
- intrinsic and extrinsic factors
- culture media and culture methods
- Chapters 12
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Farzana Siddique
