Introduction to industrial microbiology, definition and scope, culture in industrial
fermentation, Nutrition and metabolism in micro-organisms of industrial importance.
Biochemical pathways, the exploitation of micro organisms. Yeasts, moulds, bacteria
and actinomycetes in life processes with particular emphasis on processes on food and
brewery industries. Yeasts as food. Micro-organisms in industrial effluent and spoilage
of industrial materials. Introduction to microbial genetics.