Learning

Food Microbiology: Microbes in Production and Spoilage

Introduction to Food Microbiology → Capstone: Food Microbiology Application

This learning path equips food science graduate students with a deep understanding of how microorganisms drive food fermentation, cause spoilage, and pose safety risks. It covers essential microbiology foundations, beneficial and harmful microbes, preservation techniques, and regulatory frameworks, culminating in a capstone project applying this knowledge to real-world scenarios.