This course is designed to help students to gain an in-depth understanding of the principles of food microbiology, economic and social impact of microorganisms in foods and beverage, and basic skills for the microbiological examination of foods. It will also help students to apply the principles of microbiology to foods and beverages. The ecological relationships between microorganisms and foods, in both negative (spoilage) and positive (food fermentation) contexts will be examined, and the roles of microorganisms in causing food borne disease, impacting on food safety. The theoretical component of the course is supported by laboratory exercises which focus on analytical skills that range from basic manipulations through to determination of general populations and specific microorganisms in foods, using conventional and modern/rapid methods; spoilage control; assessing microbiological test results and report writing skills will be handled.
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