The course learning outcomes aim at:

• acquiring the knowledge and developing basic skills and critical thinking concerning the concept of qualitative and quantitative determination of food spoilage in terms of specific spoilage organisms, physiological characteristics, metabolic pathways, types of spoilage of major food categories (fresh meat, fish, fruits and vegetables)
• the acquisition of competencies in the field of microbial ecology in food ecosystems aa well as the cell to cell communication (quorum sensing) and development of biofilm communities with focus on food safety and quality
• the development of their ability to access the potential of foodborne illness caused by major pathogenic bacteria (Listeria spp., Salmonella spp., Staphylococcus spp., Escherichia spp., etc)