General Microbiology – Introduction to Food Microbiology

Introduction to the History of Microbiology. Principle of Koch. Classification of Microorganisms. Prokaryotic and Eukaryotic Cells. Description of the Bacterial Cell. Nutrition of Microorganisms. Development of Microbial Cell cultures. Bacterial Metabolism. Methods of Destruction of Microorganisms. Definitions: Sterilization; Disinfection and Anntimicrobials. Fermentation of Microorganisms, Lactic Acid Bacteria, and Uses. Introduction to Human Microflora. Microbiology of the Aquatic Environment Ιintroduction to the Microbiology of Foods.

Objectives

The overall aim of the course is the learning of the importance of microorganisms on human health, the environment and in food. Undergraduate students are expected to have a broad knowledge as well as specific acquisition of General and Applied Microbiology, upon completion of the course.

Prerequisites

Not applicable.

Syllabus

History of Microbiology Classification of microorganisms • The prokaryotic cell and structure of this • Metabolism of bacteria • Nutrition and growth of the microorganisms • Through destruction of microorganisms • germs money and human • Microbial Ecology • General mycology •Microorganisms and Foods.