Food Microbiology Course: From the Basics to Mastering Retort-Processed Products

Duration:

2.5 days - 20 hours

Location(s):

AVIGNON

Intended audience:

Production and R&D departments, laboratory technicians, quality assistants and managers

Prerequisite:

Have notions of microbiology from an initial scientific training or professional experience in a laboratory

Rate:

1650€ EXCL. TAX

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • 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

    TEACHING METHODS

  • Presentations, slide shows, exercises Sharing of experiences and discussions Group lunch Distribution of training materials and handouts Issuance of a training certificate.
Program

    Content of the training

  • 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

The CTCPA offers you a complete course in food microbiology: from the basics to mastery of sterilized products.

Discover our other training courses: Food industry training courses, a complete training catalog, CTCPA

CERTIFICATION EXAM

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