This study aid introduces the fundamentals of microbial systematics, morphology, physiology, and genetics, and highlights the practical significance of microorganisms in the food industry. Particular attention is given to methods for cultivating microorganisms, isolating pure cultures, and performing sanitary and bacteriological examinations of food products. Each section provides the theoretical background necessary for the corresponding laboratory exercise and contains self-assessment questions designed to reinforce the acquired knowledge. This study aid is intended as a practical guide for laboratory classes in the discipline “Microbiology” for students of the Educational Program “Food Technology”.