This is an introductory laboratory course in food microbiology. The student will become familiar with the laboratory methods used in the microbiological analysis of foods, and with the identifying characteristics of the major groups of microorganisms associated with food fermentations, food spoilage, and food borne disease. The experiments on microbial growth kinetics will be included. Emphasis is on the design of media and methods for the isolation and identification of the microbial groups
