Food Safety and Microbiology
Hospo, Food & Tourism
A course by
Lincoln University
A comprehensive overview of micro-organisms and their toxins involved in food-borne disease and spoilage, including an assessment of environmental hazards that threaten food safety.
In-person study
Face-to-face learning in a physical classroom setting
Lincoln University, Lincoln


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Understanding food-borne pathogens and implications for human health
Describe the underlying characteristics of a diverse range of important food-borne pathogens and their implications for human health.

Food safety and quality assurance
Understand concepts of food safety and quality assurance as applied to diverse pathogenic micro-organisms in food.

Interpret recent scientific research
Absorb and interpret recent articles in peer-reviewed journals on topics covered in lectures.
What You're Signing Up For
This course provides knowledge about food-borne pathogens, food safety, and quality assurance as they pertain to food microbiology. Students will explore characteristics of micro-organisms relevant to food safety, interpret scientific articles, perform relevant laboratory experiments, and present scientific information effectively.
Course Content
- Characteristics of food-borne pathogens
- Food-borne diseases and toxins
- Food spoilage micro-organisms
- Environmental hazards to food safety
- Food safety concepts and quality assurance
- Reading and interpreting peer-reviewed scientific articles
- Laboratory experiments on enumeration of micro-organisms in foods
- Presenting scientific information orally and in writing
- Site visits to external organisations
What you need to know first
Completion of BIOS-110: Biological Sciences

What sort of industry will this job lead to
Food Safety
Food & Beverage
Hospitality
Agrifood

Future employment opportunities might be
Food safety officer
Laboratory technician (food industry)
Quality assurance roles in food production
Food microbiologist


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