Introduction to Microbiology

Dates:

14th October 2008

Course cost: £430 + VAT

The safety of food products often rests upon an understanding of how a range of microorganisms may contaminate and grow in them.  Consequently anyone in a responsible position within a food business requires a basic knowledge of microbiological concepts.

This one-day course will help managers, technologists and buyers to understand basic microbiological concepts.  It aims to provide an introduction to spoilage, pathogenic and beneficial microorganisms of significance in the food industry.

Attendance on the course should ensure that delegates understand what is involved in microbiological examination of samples, the significance of laboratory results and what action may be necessary to control the growth of a particular organism.  Delegates will also have the opportunity to learn basic microbiological techniques in a working laboratory environment.

Course Contents

• Relevance of Microbiology in the Food Industry
• Spoilage and Preservation of Foods
• Food Poisoning
• Study of Microorganisms
• Microbiological Techniques
• Laboratory Design & Safety
• Rapid, Modern, Automated and Alternative Methods
• Counting and Recording Data
• Interpretation of Results
• Confirmation of Testing

To book a training course, please download the Booking Form, complete and email to bookings@rssl.com