Training - Food microbiology cycle: from the basics to mastering sterilized products

CTCPA PEDAGOGY

LEARNING OBJECTIVES

• Know what a microorganism is.
• Understand how microorganisms develop in food.
• Know the main pathogens (with a focus on Salmonella and Listeria) and food spoilers.
• Know the rules for controlling microbial risk.
• Understand the microbiology of canned food and the purpose of appertization, so you can better control risk.
• Know how to analyze spore-forming bacteria.
• Interpret and assess cases of non-stability.
• Interpret a microbiological analysis result.

TEACHING METHODS

• Active and participative pedagogy.
• Exchange of experiences and discussions.
• Lectures, slide shows, exercises and practical work in the technology hall
• Lunch meetings with the speakers
• Provision of documentation and training materials
• Issuance of a certificate of training