Food Microbiology explores microorganisms affecting food safety, quality, and preservation, examining pathogens, spoilage organisms, fermentation processes, and hygiene controls to prevent contamination, ensure regulatory standards, and protect public health across food production systems.
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1 Year Access 
Level 3 
14 Students 
2 hours, 16 minutes Get access to 5000+ courses including this for only £49. Learn More.
Food Microbiology is a specialized course that studies microorganisms, including bacteria and fungi, and their role in food safety, contamination, hygiene, and quality control. This curriculum helps learners understand how pathogens affect food systems and how microbial activity influences preservation and spoilage in different food environments and global food industries.
Food Microbiology curriculum covers key modules such as Introduction to Food Microbiology, Predominant Microorganisms in Food, Food Preservation by Microorganisms, and Food Fermentation by Microorganisms. It also explores food spoilage, foodborne diseases by microorganisms, and the role of food microbiologists in ensuring hygiene, safety, and contamination control in food systems.
This Food Microbiology course provides essential knowledge of microorganisms, bacteria, fungi, and pathogens involved in food safety, preservation, and contamination prevention. Students gain expertise in hygiene practices, quality control, and foodborne disease management. It prepares future food microbiologists to improve global food systems and ensure safe, high-quality food production worldwide.
After completing the Food Microbiology course assessment, you will be eligible to receive a CPD-accredited certificate worth £9 from One Education to demonstrate your achievement.
The certificate is also available as a printed hard copy delivered by post for £15.
Quality Licence Scheme Endorsed Certificate
Learners also have the option to order a Quality Licence Scheme (QLS) Endorsed Certificate as additional proof of achievement. The QLS Endorsed Certificate can be delivered by post for £79, with an additional £10 postage charge for international students.
This course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification. Your training provider will be able to advise you on any further recognition, for example progression routes into further and/or higher education. For further information please visit the Learner FAQs on the Quality Licence Scheme website.
Studying Food Microbiology helps learners understand microorganisms involved in food production, spoilage, and safety. It builds awareness of how bacteria, viruses, and fungi can impact food quality and public health, as well as the conditions that promote or inhibit microbial growth.
This course also develops practical knowledge of food safety practices and contamination prevention. Learners gain confidence in applying hygiene standards, monitoring food handling processes, and supporting safe food production in commercial and domestic environments.
The Food Microbiology course has a total study time of 2 hours, 16 minutes. Learners can complete the programme in a short, focused session, allowing them to develop foundational knowledge of microorganisms in food safety and hygiene while fitting study easily into a busy schedule.
The Food Microbiology course requirements are suitable for learners interested in food safety, science, and microbiology. No prior specialist experience is required, although a basic understanding of biology, chemistry, or food science is beneficial. The course is fully online, requiring only internet access and a digital device for flexible self-paced study.
It is the study of microorganisms in food, including how they affect food safety, quality, and spoilage.
It is suitable for food industry workers, students, lab assistants, and anyone interested in food safety and science.
You will learn about bacteria, viruses, fungi in food, food contamination, preservation methods, and hygiene practices.
No, beginner-level courses are designed for learners without prior microbiology experience.
It helps prevent foodborne illnesses and ensures safe food production and handling.
It is used in food manufacturing, quality control, laboratories, restaurants, and public health sectors.
| Module 01: Introduction to Food Microbiology | |||
| Introduction to food microbiology | 00:17:00 | ||
| Module 02: Predominant Microorganisms in Food | |||
| Predominant Microorganisms in food | 00:18:00 | ||
| Module 03: Food Preservation by Microorganisms | |||
| Food Preservation by Microorganisms | 00:19:00 | ||
| Module 04: Food Fermentation by Microorganisms | |||
| Food Fermentation by Microorganisms | 00:24:00 | ||
| Module 05: Food Spoilage | |||
| Food Spoilage | 00:19:00 | ||
| Module 06: Foodborne Diseases by Microorganisms | |||
| Foodborne Diseases by Microorganisms | 00:22:00 | ||
| Module 07: Food Microbiologists | |||
| Food Microbiologists | 00:17:00 | ||
| Order Your Certificate | |||
| Order Your Certificate QLS | 00:00:00 | ||
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