To explain the relationships between microorganisms and food. To provide information about indicator and pathogenic microorganisms in foods. To explain foodborne microbial diseases and their causes. To understand the effects of food preservation principles on microbial development. To provide information about microbiological spoilage in foods (meat, milk, eggs, fruits and vegetables, alcoholic beverages, canned food, cereals) and changes caused by pathogenic microorganisms in food and preservation methods. To introduce microorganisms that play a role in fermentation. . To teach the method by which microbiological analysis of foods will be done.

Microbiological spoilage, pathogenic microorganisms and preservation methods in milk and dairy products. Microbiological spoilage, pathogenic microorganisms and preservation methods in fruit and vegetables and fruit and vegetable products. Microbiological analyses of fruit and vegetables and fruit and vegetable products. Microbiological spoilage in canned foodsMicrobiological analyses of canned foods. Microbiological analyses of other foods, Microorganisms playing a role in fermentation. Water analyses. Food poisoning.