Microorganisms play a vital role in the safety, quality, and innovation of food systems. This course offers a comprehensive view of food microbiology, focusing on foodborne pathogens, spoilage organisms, and microbial detection and control methods. It also introduces students to microbial biotechnology applications in sustainable food production, functional ingredients, and novel processing methods.
Students will build technical and critical thinking skills through case studies, lab-based techniques, and collaborative projects. Emphasis is placed on applying microbiological knowledge to real-world food industry challenges, including safety assurance, biopreservation, waste reduction, and innovation.
