Part 1: History and development of Food microbiology:
Common Food borne Bacteria, Molds and yeasts. Role, and Significance of Microorganisms in Foods. Methods for detection of microorganisms in food: Meat diary, sea foods, vegetables.Physical, Chemical Immunological and biochemical assays.
Part 2: Food Preservation &Principles of Quality Control
Chemicals, Antibiotics, Bacteriocins .Applications of Probiotics and prebiotics,
Part 3: Food spoilage and food borne diseases:
Common food borne pathogens, Entero pathogens and diseases: Applications of food microbiology: Microorganisms in Food Fermentation