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Ft124 Food Microbiology
Ft124 Food Microbiology
Ft124 Food Microbiology
COURSE CONTENTS
1. INTRODUCTION TO MICROBIOLOGY 8 hours
1.1 Scope of microbiology
1.2 Evolution of microbiology
1.3 Classification of microorganisms
1.4 Microorganisms important in food
INSTRUCTIONAL OBJECTIVES
LIST OF PRACTICALS
1. Safety precautions in microbiology lab
2. Introduction to equipment in the microbiological lab
3. Demonstrate the use of microscope
4. Examination of plant and animal cells
5. Examination of yeasts, moulds and bacteria
6. Staining reagents and procedures
7. Identification of important food microbes
8. Preparation of culture media
9. Continuation of previous practicals
10. Examination of spoiled canned foods for possible microorganisms
11. Find optimum growth temperature for an organism
12. Determination of microbial load in different food samples
13. Perform swab and dilution tests for assessing cleaning efficiency
RECOMMENDED BOOKS
1. M. I. Pelczar, Jr. and R.D. Reid, Microbiology,
McGraw Hill Book. Co.
2. W.C. Frazier and D.C. Westhoff, Food Microbiology,McGraw Hill Book Co,
1. INTRODUCTION TO MICROBIOLOGY 8 hours
1.1 Scope of microbiology
1.2 Evolution of microbiology
1.3 Classification of microorganisms
1.4 Microorganisms important in food
The table below shows the main structural differences between animal and plant cells. The differences are
only in eukaryotic cells with the main organelles present.
Comparison chart
1.6 Define species, genus, tribe, family, order, class, phylum and kingdom
1.7 Explain classification of microorganisms