MVPI 001 Food Microbiology is an essential course within the Post Graduate Diploma in Food Safety and Quality Management (PGDFSQM) program. This course provides an in-depth understanding of the microorganisms found in food, their roles, and their impact on food safety and quality. Students will study different types of microorganisms, including bacteria, viruses, fungi, and yeasts, and their interactions with food. The course covers foodborne pathogens, emphasizing their identification, impact on human health, and methods of control. Additionally, students will learn about beneficial microorganisms used in fermentation processes, enhancing the nutritional value and safety of food products. The course also focuses on various techniques and practices to ensure food safety, including hygiene practices, preservation methods, and contamination prevention. Through this comprehensive study, students will be equipped with the knowledge and skills necessary to manage food safety and quality effectively.

Benefits:

• Microorganism Knowledge: Gain detailed insights into microorganisms in food.
• Pathogen Control: Learn about controlling foodborne pathogens to ensure safety.
• Fermentation Techniques: Understand the role of beneficial microorganisms in fermentation.
• Safety Practices: Master methods to maintain and ensure food safety.
• Exam Readiness: Utilize comprehensive notes for thorough exam preparation.