Advanced Food Microbiology

Course Duration: 5 Days

Who Should Attend

  • Individuals involved in Food Microbiology Testing
  • Individuals in quality control, quality assurance, sanitation and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety.

 

This 5 days training program will cover:

Module 1: The Scope of Food Microbiology

  • Microorganisms and food
  • Food spoilage / Preservation
  • Food Safety
  • Fermentation

 

Module 2: Microorganisms and Food Materials

  • Diversity of Habitat
  • Microorganisms in the Atmosphere
  • Airborne bacteria
  • Airborne Fungi
  • Microorganisms of soil
  • Microorganisms of water
  • Microorganisms of Animal Origin
  • The skin
  • The nose and throat

 

Module 3: Factors affecting the Growth and Survival of Microorganisms in Foods

  • Nutrients Content
  • pH and Buffering capacity
  • Water Activity
  • Temperature

 

Module 4: Heat Processing

  • Pasteurization and Apperitization
  • Heat Sensitivity of Microorganism
  • Spoilage of canned food
  • Aseptic packaging

 

Module 5: Radiation

  • Microwave radiation
  • UV Radiation
  • Low temperature storage – Chilling and Freezing
  • Chemical Preservation
  • Modification of Atmosphere

 

Module 6: Microbiology of Primary Food Commodities

  • Milk
  • Meats
  • Fish
  • Plant Products

 

Module 7: Food Microbiology and Public Health

  • Food Hazards
  • Significance of Food borne Disease

 

Module 8: Bacterial Agents of Food Borne Illness

  • Brucella
  • Bacillus cereus
  • Campylobacter
  • Clostridium batulinum
  • Clostridium perfingens
  • Esherichia coli
  • Listeria monocytogenes
  • Salmonella
  • Shigella
  • Staphylococcus aureus
  • Vibrio parahaemolyticus
  • Yersinia enterocotilica

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