FOSC 202 — General Microbiology (Theory & Lab)
Nutrition and Food Science · University of Ghana
An understanding of the basic principles of microbiology as well as the medical, agricultural, and other applied aspects of the field of microbiology. The structure, growth, nutrition, metabolism, genetics and diversity of microorganisms and methods used to study microorganisms, including safe handling, cultivation techniques, microscopy and other microbial identification methods. The laboratory will provide students with the basic laboratory skills of microbiology including techniques of sampling and isolation of bacteria from natural environments, safe handling and growing pure cultures of microorganisms, diluting, pipetting and enumerating microorganisms, microscopic techniques for identification of microbes. Recording, interpretation and reporting of microbiological data.
- Credits
- 3
- Level
- Level 200
- Semester
- Semester Two
Other courses on this programme
- FOSC 201 — Fundamentals of Food Science and Technology
- FOSC 204 — Unit Operations in Food Processing I
- FOSC 300 — Internship
- FOSC 301 — Food Chemistry I [Prerequisite CHEM 213, 233, 234]
- FOSC 302 — Food Chemistry II [Prerequisite CHEM 213, 233, 234]
- FOSC 303 — Food Microbiology and Safety (Theory and Lab)
- FOSC 304 — Unit Operations in Food Processing II [Prerequisite FOSC 204]
- FOSC 305 — Biometry
- FOSC 306 — Thermal Processing of Foods (Theory and Lab)
- FOSC 307 — Beverage and Sugar Processing Technology
- FOSC 308 — Post-Harvest Science and Technology
- FOSC 310 — Professional Development Seminar
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).