Spore-forming Bacteria in the Food Industry – Online Course

Explore the world of spore-forming bacteria with the microbiology experts at the CTCPA!

Duration:

2 x 4 hours

Location(s):

DISTANCIEL

Intended audience:

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

Prerequisite:

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

Rate:

750 EXCLUDING VAT

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Explain how spores form.
  • Identify spore-forming bacteria and determine whether they are pathogenic or cause spoilage.
  • Identify methods for detecting and counting spores.
  • Identify the sources of contamination and the methods for controlling them.

    TEACHING METHODS

  • Active and participative pedagogy.
  • Exchange of experiences and discussions.
  • Presentations, slideshows.
  • Evaluation of the course by the trainees.
  • Evaluation of the trainees' knowledge by questionnaire or case study
  • Provision of documentation and training materials.
  • Issuance of a training certificate.
Program

    Content of the training

  • The development and survival of a spore (sporulation, germination, and resistance)
  • Description of the main spore-forming bacteria encountered in the food industry
  • The study of spore heat resistance: thermobacteriology
  • Standards of research and enumeration of spores
  • Methods for controlling spore-forming bacteria

The CTCPA offers a distance learning course on spore-forming bacteria in the food industry.
Our expertise in food microbiological risk management is a cornerstone of our technical expertise as an agrifood technical center.

Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA

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