To provide basic knowledge of cells, bacteria, viruses, yeast and filamentous fungi related to foods. The main objectives are to gain an ability to apply knowledge of microbiology. The student will be able to assess the microbial quality of foods, sources and effects of food-borne pathogens and their control in foods, factors influencing microbial growth in foods, importance of microbial sporulation and injury, microbial spoilage and preservative measures