• Introduction to Food Microbiology: Foundational knowledge about microorganisms and their roles in food.
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• Food Spoilage and Preservation: Causes of food deterioration and methods to extend shelf life.
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• Food Fermentation: Processes that enhance food value and contribute to health.
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• Probiotic Foods and Gut Health: Benefits of probiotics and their role in gut health.
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• Foodborne Diseases and Food Poisoning: Risks associated with harmful microorganisms and preventive measures.
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• Microbial Metabolism of Food Components: Biochemical processes in foods.
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• Genetically Modified Food: The role of biotechnology in food production.

This course is ideal for professionals in the food industry looking to enhance their knowledge and skills, as well as those pursuing a career in food science or public health.