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

In this course, you will explore the diversity, structure, and growth of microorganisms, including bacteria, archaea, eukaryotes, and viruses, and their impact on food safety, spoilage, and production. Through a blend of face-to-face and online modules, hands-on laboratory sessions, and group activities, you will learn to safely identify, culture, and analyse microorganisms relevant to the food industry. This foundational knowledge will prepare you for further study and professional practice in food technology and nutrition.