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1.Understand the causes of food spoilage and predict the microorganism that can spoil a given food, when prepared, processed and stored under given conditions. 3.Be able to predict the necessary measures to control the spoilage and pathogenic microorganisms in food. 4.Be able to run a microbial hazard analysis and predict the critical control points in food processing operations. 5.Understand the role of beneficial microorganisms in food processing, preservation and safety, and the possible health benefits resulting from the consumption of these microorganisms. Taxonomy of Foodborne microorganisms.