Description
The Introduction to Food Microbiology course is designed for food plant employees, supervisors, and individuals with limited microbiology background who are seeking a practical introduction to food microbiology. Taught by experienced industry experts, this course provides an overview of microorganisms relevant to food systems, including how foodborne pathogens contaminate, survive, and grow in foods, as well as practical strategies used to control microbial risks during food production. Participants will also learn about key spoilage microorganisms, factors that influence product spoilage, and general approaches for controlling spoilage and extending shelf life.
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Requirements:
- Computer with working camera and microphone
- Strong internet connection
Click here for information about our cancellation policy.
A minimum of 5 students is needed to run this course.
Note: Students must attend and participate in all live sessions in order to qualify to receive their certificate of completion.
Objectives
Participants will be able to:
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Describe major microorganisms relevant to food systems.
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Explain how microbes contaminate, survive, and grow in foods.
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Identify major foodborne pathogens and toxins that cause illness in humans, and describe their key characteristics.
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Recognize practical controls that can be used to reduce microbial risks during food production.
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Introduction to Food Microbiology Completion Certificate
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