Introduction to Food Microbiology

Food is fundamental to our existence. Therefore it is important to learn the science of food. Food Microbiology is the sub field of Microbiology that studies the microorganisms that create and contaminate food; and other useful roles of Probiotics (microorganisms that are helpful when consumed).

The course is divided into four sections. In the first two sections, you will learn about:What is food microbiology, scope of food microbiology, role of a food microbiologistFood spoilageFood borne pathogens and food borne diseasesDifference between food borne illness and food poisoningIntestinal bacteria. In the third section, you will learn about:What are probiotics.

What are good and bad bacteria. Probiotic foodsWork of probioticsTypes of probiotic bacteriaIn the last section, you will learn about:Food poisoningThe characteristics of the following bacteria that are responsible for food poisoningStaphylococcus aureus (S. aureus)Escherichia coli (E.

coli)Listeria monocytogens (L. monocytogens)Salmonella Campylobacter jejuni (C. jejuni)Prevention from food poisoningBy the end of the course, you would have learnt about the fundamentals of food microbiology and you will have an idea as to how food products should ideally be used and stored.