Fundamentals of Food Microbiology and Analysis


This module will provide the learner with introductory knowledge on microbiological status of food, the basic techniques for microbial evaluation of food samples and will illustrate a selected range of technologies available in the food sector for the quality assessment of food samples.

Learning Outcomes

  1. Apply basic microbiology techniques for solid and liquid food samples

  2. Describe the different instrumental methods used in quality assessment 

  3. Explain the basic principles underlying the measurement of different properties in food products

  4. Conduct selected experiments for qualitative and/or quantitative analysis

  5. Describe the role of microorganisms in food related diseases and in food production

% Coursework 100%