The Food Microbiology course is one of the elective courses in the study plan of the bachelor's degree program in Microbiology. This course mainly deals with important microbes in food and their characteristics, sources of food contamination, different methods of food preservation from microbes, different food spoilage, spoilage of canned food, food poisoning in addition to important microbes in dairy products and changes that cause it. Also, this course provides experimental background about lactic fermentation, effects of the concentration of food samples extracted on numbers of microbes, methods of food preservation by canning, pickling and drying as well as production of vinegar & alcohol. effect of natural preservatives found in plants on the growth of microbes.