The course describes the development of microbiology; Classification of microorganisms; Economic importance of microorganisms; Structure and evaluation of bacteria and cyanobacteria and their relative position in the living world and their physiological and chemical processes they undertake as living organisms. Some of the specific topics addressed in this course include; Structure and evaluation of fungi and algae; protozoa and viruses; microorganisms in milk and milk products; Microbial spoilage of milk; Pathogenic bacteria associated with milk products and their control; Principles of food preservation; Food poisoning: Types causative organisms and Industrial Microbiology, including Alcoholic fermentation, Amino acid fermentation; Nucleotide fermentation; Manufacture of vinegar and antibiotics and the Importance of micro-organisms in the soil, Carbon and nitrogen cycles, Breakdown of herbicides.
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