This course includes characteristics and classification of microorganisms, structure of procaryotes, classification and identification of bacteria, structure of eucaryotes, fungi, protists, parasites, classification and identification of virus, growth, nutrition and metabolism of microorganisms, microbial control, and genetic engineering. The course will focus on the microbiology related to animal production, including microbial control of animal products, properties and destruction of microorganism in animal products, storing technique of raw materials, processing characters of fermented culture, and microbial spoilage final products.