Course content: To provide trainees with the scientific knowledge, foundations, and practical skills to understand the role of microorganisms in food, and to identify their types, characteristics, and impact on the quality and safety of food products. Applying modern microbiological techniques in food analysis and detection of microbial contaminants, and understanding methods of controlling and preventing microbial contamination, to ensure the production of safe and healthy food in accordance with international standards for quality and food safety.