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Micro and Food Biology

Course Description: Introduction to Food Microbiology – General characteristics of fungi, yeasts, and bacteria and their relationship to food – Factors affecting microbial growth and activity in food – Food poisoning diseases and prevention methods – Food spoilage: causes and control methods. Food Microbiology Laboratory – The microscope and its use in food microbiology – Staining and identification of bacteria – Microbial media: types and preparation methods – Methods for counting microbes – Sampling food for microbiological analysis – Counting and detecting some important microbes in food products.
Credit hours: 3
Prerequisites: FSNU251
Objectives of the course :

1. Identification of important microbial groups in food manufacturing, and their role in spoilage and/or the spread of foodborne illnesses.
2. Evaluating the most important factors affecting the growth of microorganisms in food and their role in food preservation and safety.
3. Knowledge of food poisoning diseases, their causes, and prevention methods.
4. Identifying the causes of food spoilage and control measures.
5. Differentiate the fundamentals and requirements of work in a food microbiology analysis laboratory.
6. Identifying methods for counting and detecting microorganisms related to the quality and safety of food products.

Course outputs :

The student will be able to identify microbial groups and their most important characteristics and their relationship to the spoilage and/or toxicity of food products.
The student should be able to identify the number and type of microbial groups related to food quality and safety.
The student should be able to utilize the references and information available on the internet in the field of food microbiology.

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  • Last updated: 2026-06-14

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