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The use and scientific fundamentals of micro-organisms in the production of foods and food additives, nutriceuticals and probiotics. Molecular and applied aspects of the fermentation processes for beer and wine including aroma generation and analysis. Microbial food spoilage, pathogens involved, food safety and quality control.

The use and scientific fundamentals of micro-organisms in the production of foods and food additives, nutriceuticals and probiotics. Molecular and applied aspects of the fermentation processes for beer and wine including aroma generation and analysis. Microbial food spoilage, pathogens involved, food safety and quality control.

The use and scientific fundamentals of micro-organisms in the production of foods and food additives, nutriceuticals and probiotics. Molecular and applied aspects of the fermentation processes for beer and wine including aroma generation and analysis. Microbial food spoilage, pathogens involved, food safety and quality control.

The use and scientific fundamentals of micro-organisms in the production of foods and food additives, nutriceuticals and probiotics. Molecular and applied aspects of the fermentation processes for beer and wine including aroma generation and analysis. Microbial food spoilage, pathogens involved, food safety and quality control.