Understanding foodborne pathogens, spoilage microorganisms and strategies for controlling microbial growth is vital to the production of safe and quality food products. The NSF International food microbiology series offers up-to-date courses on key microbiological food safety issues and provides the technical knowledge and skills needed for a strong understanding of food microbiology. Taught by expert food microbiologists and lab technicians, our courses promote active learning through group exercises, case studies and hands-on laboratory sessions, and prepare you to strengthen your microbiological systems.