Food Microbiology: Basic aspects and scope of food microbiology. Intrinsic and extrinsic factors that affect microbial growth in foods. Microbial spoilage of fruits, fruit juices, vegetables, cereals, meat, poultry, sea foods, carbonated soft drinks, canned foods; control of spoilage. Food preservation : physical methods; chemical preservatives and natural antimicrobial compounds, biology based preservation system. Industrial Microbiology: Fermentation processes: the range, components and types (submerged, surface and solid state fermentation): criteria for selection of industrially important microorganisms; media for industrial and inoculums development; down stream processing of fermentated products. Fermenters: types, functions, design and control; chemostat and turbidostat. Microorganism and processes involved in the production of industrial alcohol, organic acids (citric lactic), enzymes (protease, lipase and rennet), vitamin (B-12), antibiotic (nisin) and microbiology of effluent treatment in food industry.