This document provides an introduction to food microbiology. It discusses how microorganisms can be used to enhance food products through fermentation and production of things like cheese and wine. It also covers how microbes can cause food spoilage or foodborne illness. Beneficial microbes are used for food bioprocessing like fermentation and food biopreservation to inhibit pathogens and extend shelf life, as well as probiotics which are live microbes that benefit human health.