Unit I

Microorganisms: Types, Importance, Classification & Nomenclature

Importance of Microorganisms in Food 

Unit II

Microbial Growth, Growth Curve, Growth Culture, Growth Cultivation & Growth Measurement

Factors Affecting Microbial Growth 

Unit III

Microorganisms involved in Bio processing of Food

Unit IV

Food spoilage & Causes:

Spoilage of Fruits and Fruit juices

Spoilage of Vegetables

Spoilage of Cereals and Bakery foods

Spoilage of Meat, Poultry, Sea foods

Spoilage of Canned Foods 

Unit V

Microbial Processes & Applications:

Single Cell Protein

Industrial Alcohol

Enzymes & Vitamins

Bacteriocins & Antibiotics