Introduction to Food Microbiology

The structure, properties and relative importance of agents such as  bacteria, fungi, viruses and parasites will be included, with a more detailed examination of  arguably the most  important agent within these categories – the bacteria. The course will be made up of a number of class-based lecture and discussion sessions, which will be followed by laboratory sessions where delegates will have an opportunity to carry out fundamental diagnostic methods in food bacteriology, both traditional and  modern methods.