08.45

Registration and Refreshments

09.15

Welcome and Introduction

09.30

The Micro-organisms Found in Foods and Their Significance
A basic introduction to the range of micro-organisms that can be found in foods, their typical appearance and structures, and the types of problems that they can cause.

10.10

What Microbes Need?
Outlines the growth requirements of micro-organisms, gives an introduction to the growth dynamics of micro-organisms and covers some microbial jargon.

11.15

Refreshments

11.30

Microbial Food Poisoning
Covers definitions of food poisoning, the most common food poisoning organisms, and their symptoms.

12.30

Food Preservation and Control of Microbes - Physical
Control of food poisoning and spoilage organisms is vital for safe and stable food that achieves its shelf life. A range of commonly used physical preservation techniques will be outlined.

12.45

Lunch

13.45

Food Preservation and Control of Microbes – Chemical
Similarly in this presentation the uses of chemical preservatives, including organic acids, nitrites, and smoke, for example, will be outlined.

14.30

Understanding your Microbiology Test Report
Microbiological reports are full of jargon; this presentation shows the types of methods and media used to achieve the right result.

15.15

Refreshments

15.30

Microbiological Quality Assurance and Environmental Monitoring
Gives details of the importance of monitoring for micro-organisms in the factory environment, sampling protocols, and how to monitor; also outlines  important guidelines for safe food.

16.30

Close