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Food Microbiology

To enable students to critically investigate the microbiology of food, with consideration of Good Manufacturing Practice, HACCP and cleaning and sanitation practices.

Course Code LTFM700
Level 7
Credits 15


  • Analyse the significance and effects of normal flora, spoilage organisms and pathogens associated with the major food groups.
  • Justify methods for the detection of food-associated micro-organisms.
  • Critically evaluate and apply principles and practice of food safety.

Delivered as part of the following programmes