PREV

NEXT

• 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