Food and drink microbiology for non-microbiologists

Date: 20 September, 2016

Location: Great Burgh, Epsom, UK

Member price: £495 +VAT 

Non Member price: £645 +VAT 

 

 

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.

 

 

Tailored training

Missed the dates for a course you're interested in? We offer tailored in-house training, so we can bring our courses, to you.

Contact our training team to find out more.

Topics covered include:

  • The micro-organisms found in foods and their significance
  • What microbes need
  • Microbial spoilage of foods
  • Microbial food poisoning
  • Food preservation and control of microbes - physical
  • Food preservation and control of microbes - chemical
  • Understanding your microbiology test report
  • Rapid methods and molecular ID
  • Microbiological quality assurance and environmental monitoring

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

Who should attend?

  • Technical
  • QA managers
  • NPD staff
  • Junior laboratory personnel
  • Supervisors
  • Managers who have to implement good microbiology throughout the food chain

Venue

Great Burgh is located on the outskirts of Epsom, Surrey, easily accessible via road or train.

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

Terms & conditions

Please ensure you have read our terms & conditions of purchase before proceeding.

They can be found here.