This course consists of a series of lectures, discussion groups and visits to local food companies that takes food microbiology from its basic concepts to advanced consideration of current issues on food spoilage, foodborne microbial disease, food and beverage fermentations and the use of microorganisms as processing aids and sources of food ingredients and additives. With a focus on commodity groups it considers industry structure, food properties and processing operations that impact on the growth, survival and biochemical activity of microorganisms as they relate to spoilage, safety and desirable fermentations. Commodities considered include dairy products, fruit and vegetables, meat products (red meats, poultry, seafoods) and alcoholic beverages. Advanced concepts of microbial taxonomy, biochemistry, physiology, detection and enumeration are covered as well as the use of microorganisms as sources of colours, flavours, polysaccharides, vitamins, amino acids and as probiotic and biocontrol agents.