Take your first look at food science with our Basic Food Microbiology course. In just 4 engaging sessions you can dive into the fascinating world of the viruses, protozoa, fungi and bacteria that shape our foods. Learn about shelf-life, preservation, poisoning, and hygiene in foods as well as how foods are tested in a microbiology laboratory. Ideal for beginners who have an interest in what is in their food - sign up now and start your journey into the science of food.

Session 1

• The different types of microorganisms typically found in food
• Size of typical microorganisms
• Why microorganisms in foods is not necessarily a bad thing
• Food spoilage and Food poisoning.
• Information on Viruses and Protozoa found in foods
  

• Fungi - introduction to the vast variety of fungi in the world and those of relevance to food.
  
• Yeasts
  
• Moulds
  
• Mushrooms
  
• Producing food using microorganisms
  

• Bacteria and their important role in foods
• The amazing survival strategies of bacteria
• What bacteria need to grow or survive in food
• Food preservation and shelf-life extension
• Best before and Use by dates on food.

Session 4

• Hygiene in food handling
• How laboratories test food for microorganisms
• What are limits on the amount of microorganisms in foods