Introduction to Food Microbiology (eLearning)

Content
8 modules

Difficulty
Basic

Course Length
6 hours

Instructor
MXNS Instructor

Description

This Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. The 6 recorded sessions will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well provide an overview of foodborne disease-causing microorganisms. Students will also learn factors that can be used to control microbial growth and growth of spoilage microorganisms. Finally, an overview of the major foodborne viruses and Covid-19 will be discussed. 

*Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course. 

Objectives

  • Identify the types of microorganisms in food
  • Identify the characteristics of bacteria,  yeast, and molds
  • Define gram positive and gram negative bacteria pathogens
  • Explain the attributes of viruses and parasites 
  • Describe the factors impacting spoilage organisms 

Certificate

By completing/passing this course, you will attain the certificate Mérieux NutriSciences Course Completion

1.
Course Handouts
{{ vm.helper.t('reports.module') }}
2.
Session 1: Introduction to Food Microbiology
{{ vm.helper.t('courses.scorm') }}
3.
Session 2: Factors That Affect Microbiological Growth in Foods
{{ vm.helper.t('courses.scorm') }}
4.
Session 3: Gram Negative Bacterial Pathogens
{{ vm.helper.t('courses.scorm') }}
5.
Session 4: Gram Positive Bacterial Pathogens
{{ vm.helper.t('courses.scorm') }}
6.
Session 5: Viruses and Parasites
{{ vm.helper.t('courses.scorm') }}
7.
Session 6: Introduction to Spoilage Organisms
{{ vm.helper.t('courses.scorm') }}
8.
Course Survey
{{ vm.helper.t('courses.survey') }}

Shopping Cart

Your cart is empty