Food and industrial microbiology

In this unit, you will gain a complex understanding of food as a habitat, the principles involved in microbiological spoilage of foods, microorganisms of public health significance that cause food-borne illness, food safety and aspects of food preservation, useful microorganisms, and microbiological testing of foods. In this unit, we will explore industrial microbiology on how microorganisms are obtained, handled and maintained in producing substances of industrial importance such as vaccines, antibiotics, protein therapeutics, single cell protein and biofuel. You will gain understanding of various fermentation modes, kinetic models and downstream processes of industrial fermentations. Overall, this unit will cover the United Nations Sustainable Development Goals related to zero hunger, good health and well-being, responsible consumption and production, and affordable and clean energy.

Active learning - The unit focuses on the theoretical and practical aspects of food microbiology. During workshops, various case based studies and problem-based learning of food as a habitat, the principles involved in microbiological spoilage of foods, microorganisms of public health significance that cause food borne illness, food safety and industrial microbiology are covered. During practical sessions, you will learn lab-based identification of microorganisms and the role of microorganisms in food production.

• Three hours of laboratory (for five weeks);

• One hour workshop (for nine weeks);

• Three hours of online video content or equivalent and

• Seven hours of independent study per week.