Food can be the deadliest poison or the most effective medicine. In keeping food safe to earth, it is crucial that we study the microorganisms that live in, produce or contaminate food since good health begins on the inside and at the microbiological level. This course explores  the principles of microbial ecology, psychiatry, metabolism and genetics. We highlight ancient and modern food preservation techniques that can reduce spoilage and make food more attractive and even taste better.

The course then discusses the functions of microorganisms in food. We show you how to improve the microbiological quality of food through effective food processing techniques that ward off microbes. We explain how microbial growth affects the microbiological standards and specifications for nutrition and food items. Using microorganisms for food preservation extends the shelf life of food products while maintaining their quality and safety. With this in mind, we demonstrate several food preservation techniques and their importance to food security.

Finally, the course studies foodborne diseases caused by contamination via microorganisms and microbial toxins. We go through the factors that affect the susceptibility of food to microbial attacks and lay out the classification of foodborne diseases. Lastly, we discuss career opportunities available to microbiologists in the food industry and highlight their responsibilities and challenges. This course examines the science of food microbiology to provide practical food protection skills you can use to keep food safe and delicious.