This course covers the fundamental aspects of food microbiology with particular focus on bacterial

pathogens; contamination; control strategies; processing; storage; fermentation; spoilage; pathogenesis; microbial detection; and risk-assessment strategies.. Applied aspects of microorganisms of importance to food safety will also be covered. The course discusses the use of microorganisms in fermentation technology and biotechnology. Cell and in vitro based DNA cloning methods, DNA manipulation, modification and sequencing.  Testing and analysis of genetically modified foods to detect the transgene product and Molecular methods to detect the transgene or associated marker or regulatory sequences. Safety evaluation of novel food products. Benefits and risks of GM foods. Regulation of the production and use of genetically modified organisms as well as related ethical issues.