Microbial diversity, structures and functions. Microbial physiology. Growth and survival. Characteristics of predominant microorganisms in food. Intrinsic and extrinsic factors that influence microbial growth. Natural reservoirs and sources of microorganisms. Pathogenic and spoilage microorganisms. Control of microorganisms. Beneficial micro-organisms. Fermented dairy and non-dairy foods. Microbiological examination of foods.
