Home >> Courses Catalogue >> FOOD MICROBIOLOGY 1
Course Code: 
FST 1203
Course Credit Units: 
Undergraduate or Graduate Level: 
Undergraduate Level
Course Discipline: 
Course Description & Objectives: 

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

Learning Outcomes: 

General objective:The overall objective of this course is to introduce microbiology to first year students as a bridge to subsequent higher level microbiology and related courses, and help them appreciate other courses which hinge on microbiological principles for better understanding.    The specific objectives are to: 

  1. Introduce the students to basic principles of microbiology
  2. Enable students understand the ubiquitous nature of microorganisms and how they can be isolated for study,
  3. Introduce students to common aseptic techniques used in the microbiology laboratory.
  4. Enable students to grow and study microbiological cultures/colonies and characterize them.
  5. Enable students understand the basic techniques used in observation and identification of microorganisms.


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