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Microbiology for Non-Microbiologistss

Course Info

Training provider: Mérieux NutriSciences (Swift Silliker)

Training Type: E-learning
Location: National
Cost: R 2580 Per Person
On Demand
Course Duration: 5 Modules


It is important that anyone involved in food processing, handling, distribution, product development and catering (with no formal training in microbiology) understands the interactions and importance of the various forces involved.

Course Description

Microorganisms have a considerable impact on the quality and safety of food products.

It is important that anyone involved in food processing, handling, distribution, product development and catering (with no formal training in microbiology) understands the interactions and importance of the various forces involved. Contamination by microorganisms may arise from various sources such as raw materials or the processing environment (which includes food-contact surfaces, the air, people and pests). These potential contamination sources need to be controlled to prevent spoilage and to ensure safe products.

Course Outcomes

OUTLINE

  • History of microbiology
  • Sources, types and number of microorganisms on food
  • Factors affecting the growth of microorganisms
  • Food spoilage
  • Food pathogens
  • The effect of food processing on microorganisms
  • Microbiological testing and sampling
  • Case study: food-spoilage investigation

A certificate of attendance and virtual badge will be issued once the course has been successfully completed.

Prerequisites

Delegates must be comfortable communicating in English and need suitable reading and writing skills.

Who should attend

Any individual within the food industry wishing to gain a broad understanding of the field of food microbiology:

  • Managers (financial, sales, marketing, purchasing)
  • Support staff
  • Engineers and production staff

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