This course takes food microbiology from its basic concepts to advanced consideration of current issues in microbial ecology of foods, food spoilage, foodborne microbial disease (including viruses), food and beverage fermentations and the use of microorganisms as processing aids and sources of food ingredients and additives. Using selected microbial groups and commodities, it examines the biochemical, physiological and molecular mechanisms of microbial growth, survival and significance in food and beverage ecosystems as they evolve from the raw material through processing to the consumer. Emphasis will be on the linkage between microbial activity, product quality and safety, and practical management of these needs. The course will be taught mainly online through the internet, augmented by occasional face-to-face lectures, tutorials and industry visits.