Food Microbiology Course: From the Basics to Mastering Retort-Processed Products – Online
From understanding microorganisms to managing heat-treated products, this program will help you acquire the fundamentals of food microbiology and develop the skills needed to prevent, analyze, and manage microbiological risks.
CTCPA PEDAGOGY
- Define what a microorganism is.
- Explain how microorganisms grow in food.
- Identify the main foodborne pathogens (with a focus on Salmonella and Listeria) and food spoilage organisms.
- List the guidelines for controlling microbial risk.
- Explain the microbiology of canned foods and the purpose of canning to better manage the risk.
- List the methods used to analyze spore-forming bacteria.
- Know how to interpret and assess cases of instability.
- Interpreting microbiological test results
LEARNING OBJECTIVES
- Presentations, slide shows, exercises; sharing of experiences and discussions; distribution of handouts and training materials; issuance of a training certificate.
TEACHING METHODS
- What is a microorganism?
- The Growth of Microorganisms in Food
- Major foodborne pathogens (with a focus on Salmonella and Listeria) and food spoilage agents
- How to Manage Microbial Risk
- The Microbiology of Canned Foods and the Appertization Process
- Methods for Analyzing Spore-Forming Bacteria
- Cases of Instability
- Interpretation of a Microbiological Test Result
Content of the training
The CTCPA offers you a complete course in food microbiology: from the basics to mastery of sterilized products.
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