• Innovation and Development / Food Safety / Food Microbiology /

    Soft Drinks Microbiology


    The soft drinks sector is one of the fastest growing, most innovative and rapidly changing areas of the food and drink industry. From high energy to no/low sugar, functional to long life, carbonated or still, soft drinks and their associated preservative and packaging systems have their own microbiological issues.

    Soft Drinks Microbiology will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause. The range of microorganisms that have been isolated from soft drinks and associated products is surprising. Many have adapted to growing in the unusual environment within a beverage factory and can be extremely difficult to remove once established. The course will discuss their specific growth requirements, what damage they can cause, and how we can control them.

    "Fantastic course! I enjoyed the entire day, excellent confident delivery, Peter really knows his area. Each topic covered was relevant and told me something I wanted to know." Ann Williamson, Finlay Extracts Ltd


    Please click on the tab in the blue bar above or follow the link to the Soft Drinks Microbiology programme.

    Who should attend?

    • Bottled water producers
    • Concentrate producers
    • Fruit juice producers
    • Smoothie producers
    • Soft drinks producers
    • Food safety managers
    • Hygiene managers
    • Microbiologists
    • Technical managers
    • Those who write specifications for soft drinks

    From this course you will

    • Understand about the complexity of the problems that can occur in soft drink manufacturing
    • Know the control measures that are available
    • Be aware of the major groups of organisms that can cause spoilage or food safety issues
    • Realise that formulation changes can allow problems to occur and how to overcome these problems
    • Understand the importance of ingredient quality and good hygienic practices in the control of problems
    • How to undertake simple troubleshooting when problems occur


    Follow the link for further information on a variety of local hotels to suit all budgets.


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    Provides an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause.



    08.30 Registration and Refreshments
    09.00 Welcome and Introduction

    Typical Microorganisms in Soft Drinks
    Louise Grinyer, Microbiology Laboratory Manager

    A general review of the bacteria, yeasts and moulds that can occur in this group of products.


    Growth Requirements of Microorganisms in Soft Drinks
    Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research

    An overview of the conditions required for some typical organisms found in soft drinks. Many organisms have adapted to the specialised conditions found in soft drinks.


    Preservatives for Soft Drinks
    Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research

    A look at chemical- and sugar-based preservatives for soft drinks, how they work and which products in which they tend to be used.

    11.00 Refreshments

    Soft Drink Processing Methods
    Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research

    What methods are normally used to process soft drinks, how do they affect the typical soft drink microflora?  What novel methods can be used, what are the advantages and disadvantages compared with traditional methods?


    Microbiology of Still and Carbonated Bottled Waters
    Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research

    A surprising number of microorganisms can live and grow in plain bottled waters. Have any public health issues been associated with bottled waters? Does carbonation affect the microflora?

    12.45 Lunch
    13.45 Microbiology of Ready-to-Drink Products, Fruit Juices and Smoothies
    Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research

    Ready to drink products have increased nutritional content, are they more prone to spoilage? Fruit juices and smoothies have particular problems relating to their natural fruit content, and the dairy ingredients used in some types of smoothies.
    14.30 Tour of Pilot Plant

    A brief tour of the equipment used for processing of soft drinks will be given in the pilot plant.
    15.00 Refreshments

    Laboratory Methods for Soft Drinks Analysis
    Louise Grinyer, Microbiology Laboratory Manager

    What methods are used for the analysis of soft drink microorganisms? Are they different to the standard methods used in other industries?


    Rapid Methods and Molecular ID
    John Haines, Principal Scientist, Leatherhead Food Research

    Gain an overview of rapid methods for microbiology and the molecular techniques used to identify microbial contaminants. 

    16.30 Close


    Louise Grinyer, Microbiology Laboratory Manager, Leatherhead Food Research
    Louise  has been with Leatherhead for nine years and has significant expertise in microbiological analysis of a wide range of food and drink matrices. Louise is responsible for the UKAS quality system, accredited microbiology testing and microbiological shelf life testing within the Food Safety & Product Integrity Department. Louise previously completed an Honours degree in Biological Sciences. She has also co-ordinated numerous wide-ranging research projects here at Leatherhead, including challenge tests and method validation trials.
     Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research Peter has over 30 years' experience working in microbiological research, development and training, of which 22 years have been spent on food microbiology and mycology. He has specialist experience in bacteriological and fungal problems relating to storage, distribution and processing of foods in tropical countries. He has worked on food processing and food security projects in Europe, Central and South America, Africa, and South East Asia. Peter coordinates and develops the Food Saefty training portfolio at Leatherhead, running courses on basic microbiology, Levels 2-4 HACCP, shelf-life, mycology and soft drink microbiology.
    John Haines, Principal Scientist, Food Safety and Product Integrity, Leatherhead Food Research

    John Haines, Principal Scientist, Leatherhead Food Research
    John has 23 years experience working in the clinical and food sectors, with 18 years service at Leatherhead working on the development, optimisation and evaluation of new technologies for the rapid separation, concentration and detection of analytes of importance to food safety and quality, including foodborne bacterial pathogens, toxins, viruses, allergens and adulterated ingredients. Technologies for separation and concentration include SPE, immunoaffinity, magnetic separation, dielectrophoresis, free flow electrophoresis and molecular imprinting; and for detection include RT-PCR, immunoassay, microarray, optical biosensors and fluorescence microscopy. Current work includes the development of methods for the detection of antibiotic resistant bacteria (eg ESBL's) and virus (HNov and surrogates) inactivation during food processing.

    Locations & Pricing

    • Member Price
      £435.00 Plus VAT

      Non-Member Price
      £570.00 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK on 01/10/2014

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