Advanced Food Microbiology: Minimal Processing, Preservation and Fermentation

Please note that the dates for the academic year of 2025-2026 are yet to be confirmed, so they might still change.

Target audience

To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.

The language of instruction of this course is in English. Admission to the course requires a level of English as described at the webpage linked in the right-hand column.

Learning outcomes

After successful completion of this programme, you will be able to:

• Utilise and integrate knowledge on the eco-physiology and adaptive stress responses of food-associated spoilage and pathogenic microorganisms.
• Understand the mechanisms of minimal processing and preservation taking into account bottleneck organisms and apply preservation principles in process and product design.
• Understand mechanisms of microbial biofilm formation and resistance to cleaning and disinfection procedures.
• Understand and discuss the eco-physiology of fermented (probiotic) foods.
• Use insights in microbial diversity and survival mechanisms of probiotic bacteria for enhanced product quality and composition.
• Understand diversity, characteristics and functionality of pre- and probiotics.

Programme

By enrolling in this course, you will:

• Learn about food spoilage, harmful microorganisms, and beneficial bacteria to gain a deep understanding. Study about how organisms behave in the food chain. This includes their actions in minimal processing, food fermentation, and the impact of technologies on probiotics and formula production.
• Enhance food safety and quality: Learn practical applications to enhance microbial quality and safety in food production. Acquire knowledge and skills to assess and improve the robustness and functionality of fermented probiotic products. Explore classical and novel microbial detection methods, including whole genome sequencing approaches.
• Improve skills: Try an online food preservation experiment to practice designing, collecting data, analysing, interpreting, and reporting results. Gain hands-on experience applying microbial principles and approaches in practice, preparing you for real-world scenarios.

This course will benefit your career. It will also provide you with a deeper understanding of Advanced Food Microbiology. Additionally, it will ensure that food is safe and of high quality.

By completing this course, you will emerge with a deep understanding of Advanced Food Microbiology, empowering you to make informed decisions and contribute to improving food safety and quality.

Combining courses
When you want to learn more about food safety and quality, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. You can register for any combination, but please consider our suggestions in the right-hand column.

Examination

Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or micro-credentials. The exam is included in the course price. The date of examination is 18 December 2025.

Certification

Upon successful completion, a digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course.