The aim of the course is to introduce students to the basic concepts of food microbiology with special focus on the development of the hurdle concept and its applications in order to improve food quality and safety.

It also addresses introductory concepts and methodologies on the impact of intrinsic (pH, water activity, redox potential, food matrix, nutrients) and extrinsic (humidity, temperature, gaseous atmosphere) factors on the behavior (growth/survival/death) of microorganisms in food.

Finally, the course aims at the understanding of the importance and contribution of microorganisms in food spoilage in order to control their growth and ensure a longer shelf life.