Explores food preservation, spoilage, fermentation microbes and processes as well as rapid microbe detection methods. Molecular (DNA) methods relevant to food microbiology including genotyping, genomics and real-time PCR are investigated. It also examines the field of probiotics and problems and applications of bacteriophages. Practical components include chemical preservation, yoghurt fermentation, the isolation and identification of food bacteria using PCR, DNA sequencing, bioinformatics and real-time PCR. -- Course Website
Instructor: Dr. M. Turner