The Food Microbiology course is designed to provide learners with a comprehensive understanding of microorganisms and their impact on food production, preservation, safety, and public health. The course explores the role of bacteria, fungi, yeasts, moulds, and viruses in food systems, helping learners understand how microorganisms influence food quality, spoilage, fermentation, and contamination. Learners will gain practical knowledge of microbiological principles used in food manufacturing, processing, storage, and quality control environments.

This course also examines foodborne pathogens, microbial growth conditions, contamination prevention, and food preservation methods used to maintain food safety standards. Learners will explore hygiene procedures, sanitation practices, laboratory techniques, and hazard control systems relevant to modern food industries and public health regulations. Emphasis is placed on identifying microbial risks, understanding food safety management systems, and supporting safe food handling practices throughout the food supply chain.

By the end of the course, learners will be able to understand food microbiology principles, identify microbial hazards, apply food safety procedures, and contribute effectively to quality assurance and contamination prevention within food production and hospitality environments.