Description
The Principles of Food Microbiology course is designed for food safety and quality professionals seeking advanced training in food microbiology. Taught by experienced industry experts, instructors will cover classification and detection of foodborne pathogens, spoilage microorganisms, and hygiene indicator organisms, as well as advanced strategies for controlling microbial contamination, survival, and growth in foods. Participants will also learn about key principles of microbiological sampling and testing, interpretation of laboratory data, and concepts related to foodborne outbreak investigations. Finally, the course will introduce practical applications of whole genome sequencing (WGS), metagenomics, and other advanced molecular approaches for managing food safety and quality risks
Note: Students must attend and participate in all live sessions in order to qualify to receive their certificate of completion.
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.
Objectives
Participants will be able to:
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Compare and contrast relevant methods for detection of foodborne pathogens, spoilage microorganisms, and indicator microorganisms
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Describe strategies used to control microbial contamination, survival, and growth in foods
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Identify microbiological sampling plans that are appropriate for specific food product matrices
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Critically interpret microbiological laboratory data
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Recognize the general concepts and activities conducted as part of foodborne outbreak investigations
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Understand how advanced molecular approaches can strengthen food safety and quality management programs.
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Principles of Food Microbiology Certificate
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