INTRODUCTION
Food Microbiology focuses on the study of microorganisms that affect food quality, safety, and processing. The course covers the distribution and roles of microbes in foods, fermentation, spoilage, and preservation principles. It also examines foodborne diseases, contamination sources, and the factors influencing microbial growth. Students will learn about food quality standards, rapid microbiological assessment methods, and the use of microorganisms in producing valuable food ingredients. The course emphasizes both the beneficial and harmful impacts of microbes in the food industry.
- Lecturer : chidinma okafor