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.
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?
- QA managers
- NPD staff
- Junior laboratory personnel
- Managers who have to implement good microbiology throughout the food chain
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.