Food and Bioprocess Microbiology

4 Credits.

This course explores the role of microorganisms in food systems and biotechnology, emphasizing both their beneficial and detrimental impacts. Students will study the diversity, physiology, and genetics of microorganisms relevant to food production, processing, and safety, while also examining their applications in modern biotechnology. Topics include microbial growth and control, food spoilage organisms, foodborne pathogens, and microbial ecology in food environments.Special emphasis will be given to the use of microbes in bioprocessing, fermentation, probiotics, bioengineered foods, and novel bioproducts, as well as the regulatory and safety frameworks governing their use. Case studies will highlight microbial applications in biotechnology industries, including production of enzymes, nutraceuticals, bioactive compounds, and functional foods.By the end of the course, students will gain a strong foundation in both classical food microbiology and its integration with biotechnology, enabling them to critically assess microbial roles in innovation, safety, and regulation of food and bioproducts.