This course gives chance for students to join the rapidly expanding area of biotechnology. In this food microbiology program students will study molecular biology and immunology, and courses covering microbiology of foods with respect to food spoilage organisms and food-borne pathogens. Students will do training in: microbial ecology of food , methods to control the growth of microorganisms in food, spoilage microorganisms and their effects , food-borne diseases of public health significance, investigating food-borne disease outbreaks, microbiology of different food groups , microorganisms used in the production of food, microorganisms used in foods for health, best practice for food storage, handling and distribution. Special emphasis is placed on the application of new technologies to solve problems like investigations of outbreaks of food-borne disease. Students will develop skills in critical evaluation of scientific literature and oral and written communication in biotechnology.