This course is designed to give students an understanding of the subtle relationship between food borne microorganisms and human health. The course will cover various topics focused on microorganisms involved in food processing, preservation, spoilage, and methods to control their growth in food items. The lectures will be presented based on textbook readings and current research articles and cover in depth the role of food borne microorganisms in illness as well health promotion. This course will serve as an upper-division elective for BIO majors.