Faculty of Science

Objectives

To provide students with knowledge on important microorganisms associated with food spoilage and food processing, food borne diseases as well as those involved in industrial processes such as anaerobic fermentation, and the production of compounds of medical and industrial importance.

Contents

Characteristics and activities of bacteria, yeasts, and moulds associated with foods; factors affecting microbial activity in food; the importance and role of microorganisms in food processing; sampling and enumeration of microorganisms in foods; The microbiology of sanitation and sanitary practices as related to food and food industries; Microbiological quality assurance, standard guidelines, specification index/indicator organisms; food preservation methods; and food infection and intoxication; the metabolism of microorganisms of industrial importance (yeasts, moulds, bacteria and actinomycetes); the microbiological and chemical aspects of fermentation with special emphasis on processes in the pharmaceutical industries; Techniques for the production of mutants; screening methods employed in the search for new antibiotics; industrial methods for the production of vaccine and microbial enzymes; Petroleum microbiology with emphasis on the microorganisms in oil exploration and decomposition.

Prerequisite: