This course covers different methods and approaches to characterize, classify and identify bacteria. This course emphasizes the physiological, morphological, biochemical and serological characteristics used to identify bacteria found in the food, biotechnological and pharmaceutical industries. Students will learn about rapid testing and automated systems to determine whether micro-organisms are present in a sample and identify the unknown organisms to the species level. Students will develop knowledge of staining methods, isolation techniques, microbial nutrition, biochemical activities and the characteristics of micro-organisms to independently identify unknown cultures.