An introductory course for non-microbiologists that describes the various kinds and types of microorganisms associated with foods, their effect on food products and/or consumers and the ways in which their activity can be controlled or eliminated.
Food microbiology is a vital component in ensuring the safety and stability of the food that we eat. Like all technical subjects, it is full of jargon that can appear complex and difficult to non-microbiological staff. Understanding the basics of food microbiology and its importance in maintaining food safety is vital in ensuring the safety and stability of the food that we all eat.
This introductory one-day course is specifically tailored to describe to non-microbiologists the various kinds and types of micro-organisms associated with foods, their effect on your food products and/or consumers and the ways in which you can control or eliminate their activity. The course will be enhanced by interactive content and quizzes throughout the day.
Who should attend?
Non-microbiologists who need to understand microbiological results, such as
- Technical
- QA Managers
- NPD Staff
- Junior Laboratory Personnel
- Supervisors
- Managers who have to implement good microbiology throughout the food chain
From this course you will
- Understand the types and significance of microorganisms in foods
- Learn about the causes and effects of spoilage
- Discover the agents responsible for food poisoning and their symptoms
- Gain an insight into the methods employed in controlling microbial growth in foods
- Understand the terms and language used by microbiologists
- Recognise the role of microbiology in QC
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