Introduction to Food Microbiology is a foundational course that deals with the study of microorganisms associated with food — including bacteria, yeasts, molds, and viruses. The course focuses on understanding:
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Types and characteristics of food-related microorganisms
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Beneficial microorganisms in food fermentation
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Spoilage microorganisms and their effects on food quality
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Foodborne pathogens and food poisoning
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Factors affecting microbial growth (temperature, pH, moisture, oxygen, etc.)
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Food contamination sources and control measures
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Basic laboratory techniques in food microbiology
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Food preservation methods and microbial control
The course integrates theoretical knowledge with practical laboratory skills to help students understand how microorganisms influence food safety, quality, processing, and preservation.
- BCM Teacher: Amritha K R