General Microbiology

At the end of this course, the students should be able to: 1. explain the nature and biology of microorganisms; 2. discuss microbiological methods, instrumentation and sterilization; 3. acquire skills needed for profitable use of microorganisms; and 4. describe the factors influencing the growth and survival of microorganisms.

General review of the nature and biology of protozoa, fungi, algae, bacteria, archae and viruses. General characteristics, growth and reproduction of micro-organisms. Microbiology methods and instrumentation. Sterilization and disinfection. Micro-organisms in various environments – soil, water, food etc. Industrial use of micro-organisms. Pathogenic role of micro-organisms. FST 204: Introduction to Sample and Data Handling in Food Analysis and Quality Control (2 Units C: LH 30) Learning Outcomes At the end of this course, students should be able to: 1. identify and comprehend sample handling protocols; 2. discuss the compositional differences of major food groups; 3. apply analytical procedures for characterising the properties of foods and their constituents; and 4. acquire statistical skills needed for data management. Course Contents Preliminary handling of samples (Definition of sample, Sampling methods, Sample preparation and preservation). Variability in composition of foods. Accuracy and precision. Errors encountered in food analysis (Sampling errors and errors of determination). Sample and population. Variance. Descriptive statistics (mean, median, mode, standard deviation, standard error, coefficient of variation). 300 Level