FOOD MICROBIOLOGY 1

Overview of microbiology: definition of microbiology; the various aspects of microbiology (Basic and applied microbiology); the importance of microbiology.  Classification of micro-organisms: Introduction to cell biology; eukaryotic and prokaryotic cells. Aseptic techniques in microbiology: Methods of sterilization; types of microbial culture media and media preparation; growth of cultures. Characterization, identification and classification of microorganisms: Microbial culture characterization (colony type); microscopy, simple and Gram staining techniques. Types of microorganisms associated with food: bacteria, yeasts, moulds; distinguishing characteristics (morphological, physiological) of microorganisms associated with food. Groups of microorganisms associated with food: Synopsis of - specific spoilage microorganisms, microorganisms of industrial application, food-borne pathogens