This course is designed to extend the student’s knowledge and understanding of the attributes of micro-organisms and the applications of modern techniques in the applied science area of food microbiology and food safety. It will develop depth of understanding of the microbiology of food, food-borne diseases,  food spoilage, fermentation of food and modern microbial analysis techniques relating to food. It will develop problem solving capabilities in practicals working in teams in laboratory-based virtual experiments to gather and evaluate  microbial data using a range of current food analysis techniques. It also enhances student’s technical and interpretive skills in food microbiology; scientific communications skills, independent learning and time management.