Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology.
The book is written technically with figures and photos showing details of every lab procedure.
This is a resource that is skills-based focusing on lab technique training.
It is introductory in nature, but encourages critical thinking based on real case studies of what happens in labs every day and includes self-evaluation learning questions after each lab section.
This is an excellent guide for anyone who needs to understand how to apply microbiology to the lab in a practical setting.
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