Students will acquire knowledge on techniques for the isolation epidemiology of food borne, and spoilage of microorganism, the microbiology of water , milk , fermented foods
Learning Outcome
• Understand microbiological techniques for the isolation of pure culture of Micro organisms.
• To understand spoilage organisms ,growth factors and control.
• To know the effect of fermentation in food production and how it influence the microbiological quality and status of food product.
• To perform and analyze the microbiological safety of milk and water
- Teacher: Tesna Mathew Faculty