Advanced Food Microbiology
Module 1: Basic food microbiology review
Module 2: Foodborne bacterial pathogens - in depth
Module 3: Microbial spoilage of specific foods
Module 4: Survival, growth and inhibition of microorganisms
Module 5: Food preservation techniques and controls
Module 6: Beneficial microorganisms in foods
Module 7: HACCP and food safety controls
Module 8: Microbiological sampling, testing and results interpretation
Module 9: Course assessment
Introduction
This module provides a refresher of some of the key principles from the Basic Food Microbiology course.
These principles are important building blocks for a deeper understanding of food microbiology and its impact on food product development, manufacture and storage.
For an overview of the key principles in microbiology, you may wish to view the recordings of our first two Focus on Food webinars, below:
As you work through the course, you may wish to return to this Module occasionally to refresh your understanding.