Microbiology – Foundations and Advanced Topics – Online
The CTCPA offers training in the basics of food microbiology for product safety and quality. What are the different categories of micro-organisms? Under what conditions do they develop? What are the current regulations?...Control microbiological risk with the CTCPA.
CTCPA PEDAGOGY
- Define what a microorganism is.
- Explain how microorganisms grow in food.
- Identify the main pathogens and food spoilage agents.
- List the guidelines for controlling microbial risk.
- Interpreting microbiological test results
LEARNING OBJECTIVES
- 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.
TEACHING METHODS
- Defining a microorganism
- Understanding how microorganisms develop in food
- Know the main pathogens and food spoilers
- Know the rules for controlling microbial risk
- Interpreting the results of a microbiological analysis
Content of the training
Our expertise in controlling the microbiological risk of food is a cornerstone of our technical expertise as an Agri-Food Technical Center.
Our microbiology team will provide you with all the basics of food microbiology during this training course.
Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA