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Updated in [February 21st, 2023]

What does this course tell?
(Please note that the following overview content is from the original platform)


Food Microbiology lecture 1 | food processing and poisoning.
Food Microbiology lecture 2 | food processing and poisoning.
Food Microbiology 3 | food poisoning and food borne infection.
Food Microbiology 4 - fermented foods and food products.
Water Microbiology 1 | water testing and water analysis.
Water Microbiology 2 | water testing and water analysis.
Water Microbiology 3 | water testing and water analysis.
Water Microbiology 4 | water testing and water treatment.
Water Microbiology 5 | water analysis and water purification.
Food microbiology | Fermented foods.
Food preservation.
Food spoilage.
RIVER WATER ECOSYSTEM.
Effect of pH temperature and dissolved o2 in water ecosystem.
Types of water.
Biofilm and microbial mats.
Wastewater treatment process overview.
Primary treatment of wastewater.
Secondary treatment of wastewater.
Trickling filter system.
Bacteria in sewage teatment.
Microorganisms in wastewater treatment.
Indicator organism (fecal coliform, total coliform).
Actinobacteria.
Chlamydia.
spirochete microbiology | General characteristics of spirochetes.
Treponema pallidum bacteria.
Rickettsia.
Spirochetes.
Endospore formation in bacteria animation.
16s rRNA and its use.
Bergey's Manual Vol 1 (list of bacteria).
Bergey's Manual Vol 2 sulfur and iron oxidizing bacteria.
Bergey's Manual Vol 3 - sporulating and nonsporulating bacteria.
Bergey's Manual Vol 4 - Gram positive bacteria.
Bergey's Manual Vol 5.
Industrial Microbiology introduction.
A typical industrial fermenter.
Different types of bioreactor.
Enzyme immobilization.
Growth curve.
Batch culture.
Fed batch fermentation.
Continuous culture.


We consider the value of this course from multiple aspects, and finally summarize it for you from three aspects: personal skills, career development, and further study:
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Learners of Shomus General Microbiology (SGM) can learn about the fundamentals of food and water microbiology, including food processing and poisoning, fermented foods and food products, water testing and water analysis, water purification, food spoilage, and the effects of pH, temperature, and dissolved oxygen in water ecosystems. They can also learn about wastewater treatment processes, primary and secondary treatments, trickling filter systems, indicator organisms, actinobacteria, chlamydia, spirochetes, endospore formation in bacteria, 16s rRNA and its use, Bergey's Manual Vol 1-5, and industrial microbiology. Additionally, learners can gain an understanding of bioreactors, enzyme immobilization, growth curves, batch culture, fed batch fermentation, and continuous culture.

[Applications]
After completing Shomus General Microbiology (SGM), students can apply their knowledge to a variety of areas. For example, they can use their knowledge of food microbiology to understand food processing and poisoning, food preservation, and food spoilage. They can use their knowledge of water microbiology to understand water testing and water analysis, water treatment, and water purification. They can also use their knowledge of spirochete microbiology to understand general characteristics of spirochetes, Treponema pallidum bacteria, Rickettsia, and Spirochetes. Additionally, they can use their knowledge of industrial microbiology to understand bioreactors, enzyme immobilization, growth curves, batch culture, fed batch fermentation, and continuous culture.

[Career Paths]
1. Food Microbiologist: Food microbiologists are responsible for studying the microorganisms that are present in food and their effects on food safety and quality. They analyze food samples for the presence of bacteria, fungi, and other microorganisms, and develop methods to control their growth. They also develop new food products and processes to improve food safety and quality. Developing trends in this field include the use of advanced technologies such as DNA sequencing and bioinformatics to identify and track food-borne pathogens.

2. Water Microbiologist: Water microbiologists are responsible for studying the microorganisms present in water and their effects on water quality. They analyze water samples for the presence of bacteria, fungi, and other microorganisms, and develop methods to control their growth. They also develop new water treatment processes to improve water quality. Developing trends in this field include the use of advanced technologies such as DNA sequencing and bioinformatics to identify and track water-borne pathogens.

3. Industrial Microbiologist: Industrial microbiologists are responsible for studying the microorganisms present in industrial processes and their effects on product quality. They analyze industrial samples for the presence of bacteria, fungi, and other microorganisms, and develop methods to control their growth. They also develop new processes and products to improve product quality. Developing trends in this field include the use of advanced technologies such as DNA sequencing and bioinformatics to identify and track industrial-borne pathogens.

4. Bioinformatician: Bioinformaticians are responsible for analyzing and interpreting biological data using computer algorithms and software. They develop new algorithms and software to analyze and interpret biological data, and develop new methods to analyze and interpret biological data. Developing trends in this field include the use of artificial intelligence and machine learning to analyze and interpret biological data.