This course delves into the intricate world of microorganisms, broadly segmented into two main parts. In the first section, "Microorganisms and Our Food," students will immerse themselves in understanding the dual nature of microorganisms in the food industry, exploring their beneficial roles in fermentation processes as well as the threats they pose as foodborne pathogens. Practical insights will be drawn from food safety and food and beverage fermentation industries through case studies, and guest lectures. The second section, "Microbial Cell Factories," transitions to a more industrial focus, providing an overview of innovative biotechnological tools and methodologies. This will explore modern approaches to microbial biotechnology, and how we persuade microorganisms to act as efficient and programmable cell factories. This includes synthetic biology, metabolic engineering, protein engineering, and adaptive laboratory evolution, with real-world applications and case studies from both recent research and industry sectors enriching the learning experience.