Food Microbiology for Non-Microbiologists
Food > Food Microbiology for Non-Microbiologists
Food Microbiology for Non-Microbiologists
This course will benefit delegate’s right across the entire range of roles within a food organisation from technical, new product development, manufacturing and management.
Course Content
Candidates will gain an understanding of a range of information including how food related microorganisms are classified, factors that affect their growth, their relevance as food spoilage organisms or food-borne pathogens, their testing and reporting in food microbiology and the interpretation of test reports issued relative to microbiological analysis of foodstuffs.
Candidates will receive a CAFRE certificate of attendance.
Optional
As an option, in the future the theoretical elements of the course may be available, with self-paced delivery via the CAFRE online learning platform. (Cost/dates TBC)
Booking Terms and Conditions
CAFRE Booking terms and conditions are available by clicking here.
Loughry Campus
Loughry Campus aims to develop learners’ skills and competitiveness through education, training, business and technology programmes to meet the needs of the food industry.
Facilities
Fees
£65