This course is designed to extend students' knowledge and understanding of the attributes of microorganisms and the applications of modern techniques in the field of food microbiology and food safety. It will develop depth of understanding of the microbiology of food, food-borne diseases, food spoilage, fermentation of food and modern microbial analysis techniques relating to food. The course will enhance problem solving skills though laboratory-based experiments that resemble real-world food testing practices. Students will gather and evaluate microbial data using a variety of current food analysis techniques. The course aims to enhance students' technical and interpretive skills in food microbiology, scientific communication, independent learning and time management.