The aim of this course is to provide students with an understanding of the underlying principles of and practical exposure to modern and rapid methods for microbiological analysis, with specific reference to foods. The course begins with a history of the development of methods of analysis and criteria for the evaluation of methods. Methods considered include improved and advanced cultural methods, automated biochemical identification systems, ATP and lux bioluminescence, methods for assessing hygiene, ice nucleation, impedance technology, immunoassay, electrophoretic and chromatographic techniques for strain characterisation and identification, nucleic acid probes, PCR and genechip technology.