• Use of yeasts, molds, and bacteria in
production of foods and food ingredients;
• microbes in fermentation, processing and preservation;
• spoilage microorganisms;
• indicator and foodborne pathogens;
• detection, identification and physiology of microorganisms of importance in foods;
• microbiological culture, monitoring, testing, and sampling methods;
• tools of molecular biology in detection of microbes;
• psychotrophs, thermopiles and radiation-resistant microorganisms;
• biology, culture and isolation, and
identification of important fungi; quantification of fungal toxins; food toxins and toxicity.