Food spoilage; Sources of food contaminating microorganisms; Factors influencing microorganisms in food spoilage; Food preservation methods: refrigeration, moisture control, canning, radiation and chemicals; Food borne infections and intoxication

Preventing food borne diseases; Foods from microorganisms: (group work)

–       Beer and wines ,Sauerkraut, pickles, vinegar, (Dairy products) - sour milk products; yoghurt, cheese, Cereal food products; bread, Single cell protein, Meat and meat products, Fish and fish products: Poultry, egg and egg products