Aim of course is discussion and evaluation of recent developments on the basis of basic subjects in Food Microbiology.

Course summary includes Food and microorganisms relations, undesirable effects of microorganisms, the effects of microorganisms in different food groups, antimicrobial substances produced by microorganism, bacteriocins, probiotics, Starter cultures of bacteria and their functions, Starter cultures of yeast and their functions, Starter cultures of molds and their functions, new development for prevention of microbial growth, predictive microbiology and significance in food safety.