This course is intended to be an introduction to microbiology and its relevance and importance to the food industry.

The course is designed to provide you with an understanding at a basic level of the diversity, structure, replication and growth of microorganisms across the three domains of life (Bacteria, Archaea and microbial Eukaryotes) as well as viruses. The course will introduce you to the role and importance of these microorganisms in food spoilage, food safety and production and in the food environment. It will provide you with knowledge of the methods used to enumerate, isolate, purify and characterise microorganisms safely.

You will be guided through the course by structured blended learning materials and experiential practical activities.