中文简介 食品微生物学是食品科学与工程专业和食品质量与安全专业的专业基础课，是一门研究与食品有关微生物的基本特性、微生物与食品的相互关系及生态条件的学科。食品微生物学的教学内容主要包括微生物学概况、食品微生物的形态、营养和生长特性、微生物的代谢、微生物的遗传、微生物的生态，微生物与食品生产，微生物与食品安全等理论知识。通过学习食品微生物学学生应系统掌握微生物学基础知识，包括微生物形态、结构、营养代谢、生长、生态、微生物与食品的腐败变质及其控制等，以便今后能充分发掘微生物资源，更好地开发利用、控制、改造微生物为人类造福。 英文简介 Food microbiology is one of the professional basic courses for the major of Food Science and Engineering and major of Food Quality and Safety, which is a discipline that the basic characteristic of food related microorganisms, relationships among food and microorganisms, and food microorganisms and ecological conditions are studied.The content of Food microbiology mainly includes the brief introduction, morphology, nutrition, growth characteristics, metabolism, genetics, ecology of food microorganism, as well as microorganism and food production, microorganism and food security and other theoretical knowledge. By studying food microbiology students should master the basic knowledge of Food Microbiology, including microbial morphology, structure, nutrition metabolism, growth ecological, microorganism and food processing, microorganism and food deterioration and control, etc. so that they can fully explore microbial resources in the future, and exploit, utilize, control and transform microorganism for the benefit of mankind.