Microbiology for non microbiologists, live online tutor-led training course

Dates

10 December 2024

Full

13 February 2025

17 June 2025

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Prices

Members - £645 + VAT
Non-members - £830 + VAT

From 2025

Members - £710 + VAT
Non-members - £925 + VAT

Venue

Online

Delegate Feedback (2024):

Tutor did a very good job in making each section interactive and fun Highly satisfied with the course and the tutor, how it was presented and the actual content. Thank you.
Very engaging and made a potentially dry subject entertaining and interesting. Very nicely paced with a good mix of information and styles.
Brilliant. Very knowledgeable and made the lesson interesting and fun.
Tutor was such an engaging and passionate tutor. I could tell that he really knew a lot about microbiology and had plenty of experience. The case studies and pop quizzes helped us engage more with the content learnt.
The tutor was very interactive with the people involved and was very encouraging in terms of answering questions that people had and explaining different segments.
Dense information presented in a digestible and relaxed format, enjoyed it a lot.

Benefits of attending

This live, interactive online course is designed to give those who have had no formal microbiological training an introduction to aspects of the subject, which are of importance in food production. These features includes food safety and how it can be managed. The course covers the importance of microorganisms in the food production environment as well as the food itself. Typical attendees could be Managers in Technical, Hygiene or Quality Departments, Buyers or those working in NPD.

Breaking through some of the microbiology terminology and jargon, you will perform outline microbiological risk assessments, and be shown how to carry out microbiological investigations and decide on appropriate actions based on microbiological results. You will also be provided with a “taste” of microbiological problem-solving, through case studies.

The course will be delivered live online over the course of a day (0930 - 1530 hours approx), participants will be sent log in details for a Microsoft Teams session.

Training Course content

Microorganisms - types and diversity and nutritional requirements for growth;
Case study exercises: diagnosis of food microbiological issues;
Hygiene and environmental sampling in the factory;
Food poisoning;
Food spoilage;
Growth, inhibition and destruction of microorganisms and toxins; and
Factors affecting growth and survival of microorganisms.

Course Aims

To provide a broad introduction to the importance of microbiological issues for maintaining food safety and quality;
To provide a simple guide on how to identify potential risks and avoid them in future;
To demonstrate ways in which some microbiological problems can be understood and solved; and
To inform on how to decide on specification limits.

Learning Outcomes

At the end of the course participants will be able to:

Understand food microbiology terminology and “jargon” to enable informed discussion of microbiological issues;
Knowledge of the response of microbes to the formulation and processing of foods;
Locate potential factory “hotspots” where microbiological problems can occur;
Decide the correct hygiene measures and cleaning regimes to eradicate problems;
Contributes to participants continuing professional development.

This course can be customised and is available in house - please contact training@campdenbri.co.uk for more information.

Event Director - Greg Jones

Related training

Setting shelf life: an overview – live online tutor-led training course

Further information

Click here for details of a free 2 year subscription to an online continuing professional development (CPD) tool

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk