Microbiology for non microbiologists
Benefits of attending
If you make decisions about any aspect of food manufacture, distribution and sale but have NO microbiological training this course will:
- Help you to understand microbiological results
- Give you confidence in your ability to make good decisions regarding food safety
- Allow you to decide when you need more specialist advice
- Provide a 'taste' of microbiological problem-solving
- Enable you to appreciate the effects of failure to understand microbiological problems
- Understand microbiology terminology
- Assist you in deciding upon specification limits
Course content
- Microorganisms - types and diversity and nutritional requirements for growth
- Food poisoning
- Food spoilage
- Growth, inhibition and destruction of microorganisms and toxins
- Factors affecting growth and survival of microorganisms
- Environmental microbiology and factory hygiene
- Case study exercise: diagnosis of food microbiological problems
"Anyone in a responsible position in the food industry requires a basic grasp of microbiological concepts. This course will help managers, technologists, buyers and product specialists to understand basic microbiological concepts in order to make better informed decisions and avoid error."
Fiona Cawkell – Event Director
Further information
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or