Food Microbiology and Food Safety

This session highlights the role of microorganisms in food quality, spoilage, preservation and safety. It covers foodborne pathogens, microbial contamination, hygiene practices, microbial risk assessment, food safety management systems, HACCP, sanitation, antimicrobial technologies and rapid detection methods. The session also discusses beneficial microbes in fermented foods and strategies to prevent foodborne diseases across production, processing, storage and distribution.