Introduction to Food Microbiology
This course is designed for non-food science graduates. It provides an overview of food microbiology, such as the classification of various organisms including bacteria, viruses, yeasts and moulds. The course focuses specifically on issues of potential food poisoning caused by food borne pathogens and food spoilage. This course includes information on risks of specific organisms and control measures that can be implemented for a range of different foods.
Listeria management is, for many foods, a critical component of manufacturing safe foods.
This course will provide an understanding of the characteristics of Listeria monocytogenes, explore the sources, harbourage sites, areas of vulnerability, hot spots, and the risk minimisation strategies to implement an effective Listeria control plan. It will provide insights into how to critically assess your own manufacturing facility and to develop effective Listeria control strategies.
There are no pre-requisites to attend this course.
In addition to publicly available courses, we also offer in-house and tailored courses: