The aim of this course is to introduce you to the diverse nature of microorganisms that occur in food (bacteria, yeasts and moulds) and provide theory of how intrinsic and extrinsic factors govern microbial proliferation in foods.
Conditions favouring the growth, survival and death of these microorganisms will be examined. Lab work will emphasize methods and basic techniques for isolating, enumerating, and identifying important food-borne microbes. The benefits of yeast and bacterial fermentation will also be discussed.