Morphology, structure and function of bacteria, moulds, yeasts and viruses. Factors affecting microbial growth. Microbial food spoilage. Useful micro-organisms. Incidence and causes of food borne disease. Characteristics of major food-borne disease micro-organisms. Emerging pathogens. Microbiological criteria for foods. Microbiological examination of foods. Enumeration of indicator organisms. Standard methods for the detection of food-borne disease micro-organisms. New methods and technologies in the detection of micro-organisms. Predictive microbiologyNutritional value of foods. Utilisation of nutrients by the human body. Dietary guidelines and balanced diet. Food consumption patterns. Food intake and nutritional status. Energy balance and metabolism. Diet-related diseases. Food sensitivity and intolerances. Nutritional research methods. Effect of processing on nutrients. Functional foods and emergence of the "food-drug interface" concept.
