الفصل الاول

This course deals to provide knowledge of microorganisms (pro-technological, probiotic, pathogens and spoilage) associated with foods and their origin and role; Knowledge of the factors that determine the presence, growth and survival of microorganisms in food; knowledge of the main microbial groups involved in the production of fermented foods. Knowledge of the significance of starter culture. The knowledge required for the microbiological safety in food.