Advanced Food Microbiology: Minimal Processing, Preservation and Fermentation

To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.

The language of instruction of this course is in English.

• Utilise and integrate knowledge on the eco-physiology and adaptive stress responses of food-associated spoilage and pathogenic microorganisms.
• Understand the mechanisms of minimal processing and preservation taking into account bottleneck organisms and apply preservation principles in process and product design.
• Understand mechanisms of microbial biofilm formation and resistance to cleaning and disinfection procedures.
• Understand and discuss the eco-physiology of fermented (probiotic) foods.
• Use insights in microbial diversity and survival mechanisms of probiotic bacteria for enhanced product quality and composition.
• Understand diversity, characteristics and functionality of pre- and probiotics.

By enrolling in this course, you will:

• Learn about food spoilage, harmful microorganisms, and beneficial bacteria to gain a deep understanding. Study about how organisms behave in the food chain. This includes their actions in minimal processing, food fermentation, and the impact of technologies on probiotics and formula production.
• Enhance food safety and quality: Learn practical applications to enhance microbial quality and safety in food production. Acquire knowledge and skills to assess and improve the robustness and functionality of fermented probiotic products. Explore classical and novel microbial detection methods, including whole genome sequencing approaches.
• Improve skills: Try an online food preservation experiment to practice designing, collecting data, analysing, interpreting, and reporting results. Gain hands-on experience applying microbial principles and approaches in practice, preparing you for real-world scenarios.
  This course will benefit your career. It will also provide you with a deeper understanding of Advanced Food Microbiology. Additionally, it will ensure that food is safe and of high quality.

By completing this course, you will emerge with a deep understanding of Advanced Food Microbiology, empowering you to make informed decisions and contribute to improving food safety and quality.

Combining courses
When you want to learn more about food safety and quality, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. When you want to learn more about food biotechnology and processing, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. You can register for any combination. You can find our suggestions below under "Related courses."

Upon successful completion, a digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course.

Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or micro-credentials. The exam is included in the course price. The date of examination is 17 December 2026.

Registration deadline: 6 November 2025

After completion of two or more online master's courses, there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field.

It is a tailor-made project where you will write a short paper about your results and conclusions. During this work, you will be coached by an expert. Price: €1,230,-.

If you are interested in the Capstone project, please contact us.