Diploma Confectionery Manufacture
Certificate IV in Food Technology
General Microbiology
AAA712
The goal of this course is to give you a basic knowledge of microbes and to aquaria basic microbiological techniques
.
- Interpret and apply relevant terminology accurately and appropriately
- Identify major groups of microbes
- Prepare culture media
- Enumerate bacteria by standard plate count methods
- Perform and interpret tests to identify bacterial groups
- Identify effects of physical and chemical agents on microbial growth
Examinations will be conducted in mid semester and at the end of the semester.
Practical Assignments will be conducted each week and practical reports are required to be submitted the week following the completion of each assignment.
Lectures:
Introduction
Cell Structure
Classification and nomenclature
Main Groups of Gram +ve Bacteria
Main Groups of Gram Negative Bacteria
Microbial Growth
Physical Factors Effecting Growth
Chemical Requirements for Microbial Growth
Biological Factors Effecting Growth
Microbial Culture media
Control of microbial growth
Control with High Temperature
Fermentations
Microbial Metabolism
Identification of Bacteria
Viruses
Parasitic diseases
Food spoilage & Disease
Practicum Program:
Aseptic technique, Lab safety
Smears, simple stain and microscope
Gram stains
Streak Plates
Pour Plates
Environmental Factors
Indicating Media
Multiple tube technique
I.M.VP.C.
Viable counts
Surface counts
Methylene and Resazurine
Antiseptics
Hand cleaning
Food spoilage
Go to Lecture One