This course introduces the fundamental principles of food microbiology, focusing on the diversity, morphology, physiology, and growth of microorganisms relevant to food systems. It covers microbial contamination, food-borne diseases, sterilization methods, culture techniques, and microscopy. Practical training includes microbial isolation, staining techniques, aseptic handling, and laboratory methods used for the detection and study of food microorganisms.
- Teacher: kavya varma