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 microbiologist

• Food spoilage

• Food borne pathogens and food borne diseases

• Difference between food borne illness and food poisoning

• Intestinal bacteria.

In the third section, you will learn about:

• What are probiotics?

• What are good and bad bacteria?

• Probiotic foods

• Work of probiotics

• Types of probiotic bacteria

In the last section, you will learn about:

• Food poisoning

• The characteristics of the following bacteria that are responsible for food poisoning

  1. Staphylococcus aureus (S.aureus)

  2. Escherichia coli (E.coli)

  3. Listeria monocytogens (L.monocytogens)

  4. Salmonella

  5. Campylobacter jejuni (C.jejuni)

  6. Prevention from food poisoning

By 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.

For this course, you do not need any prior knowledge about food microbiology.

The length of the course is about 40 minutes and is suitable for beginners.

I hope you find this course beneficial and valuable.