Course overview
This course provides advanced knowledge of the ecology, physiology, and functionality of microorganisms in food systems, with emphasis on food quality, food safety, and public health. Students investigate microbial adaptation, food spoilage, fermentation, emerging microbiological hazards, and food-associated microbiomes using contemporary microbiological and molecular approaches, including whole genome sequencing. The course develops the knowledge and practical skills required to apply predictive microbiology and risk-based food safety management, including quantitative microbial risk assessment, and to interpret and communicate evidence-based solutions to complex food microbiology challenges within scientific, regulatory, ethical, and sustainability contexts.
- Microbial Ecology and Function in Food Systems
- Microbial Hazards, Health and Food Quality
- Advanced Food Safety and Future Food Microbiology
Course learning outcomes
- Critically evaluate the ecology, physiology, and adaptive stress responses of microorganisms within food, food processing, and gastrointestinal ecosystems.
- Analyse the mechanisms by which microorganisms contribute to food spoilage, fermentation, food safety, and human health outcomes.
- Apply contemporary microbiological and molecular approaches, including sequencing-based technologies, to investigate, detect, and characterise microorganisms relevant to food quality and safety.
- Evaluate emerging microbiological hazards, including foodborne pathogens, viruses, antimicrobial-resistant microorganisms, and microbiota-associated risks within food systems.
- Apply risk-based approaches, including microbiological sampling plans, Food Safety Objectives (FSOs), predictive microbiology, and quantitative microbial risk assessment (QMRA), to assess and manage food safety risks.
- Design, interpret and communicate evidence-based solutions to complex food microbiology challenges, integrating scientific, regulatory, public health, ethical, and sustainability considerations.