Course Synopsis:

This course covers the role of bacteria, fungi and virus in bioprocess industries.  Comparison of prokaryotes and eukaryotes; microbial metabolism; microbial growth kinetics and fermentation process; and factors contributing to productivity, spoilage and preservation in food and industrial microbiology are also discussed. 

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Course Outcomes:
Ability to define and describe important concepts and terminology in microbes and their metabolism.
Ability to demonstrate practices in microscopy, staining, sterilization, isolation and identification of bacteria and fungi.
Ability to define, describe and apply microbial growth in fermentation and biological process.

References:

Prescott, L. M., Harley, J. S & A. Klein, D. A. 2005. Microbiology. McGraw Hill. 
Bauman, R. 2006. Microbiology with diseases by taxonomy 2nd Edition. Pearson Education, Prentice Hall. 
Cowan, M.K. 2006. Microbiology: a systems approach 1st edition. McGraw-Hill Higher Education. 
Black, J.G. 2005. Microbiology: principles and explorations 5th edition. John Wiley, New York. 
Waites, M.J., Morgan, N.L., Rockey, J.S. & Higton, G.H. 2001. Industrial Microbiology: An  Introduction. Blackwell Science, United Kingdom.