Description
This Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. The 6 recorded sessions will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well provide an overview of foodborne disease-causing microorganisms. Students will also learn factors that can be used to control microbial growth and growth of spoilage microorganisms. Finally, an overview of the major foodborne viruses and Covid-19 will be discussed.
Objectives
At the end of this course students will be able to...
- Identify the types of microorganisms in food
- Identify the characteristics of bacteria, yeast, and molds
- Define gram positive and gram negative bacteria pathogens
- Explain the attributes of viruses and parasites
- Describe the factors impacting spoilage organisms
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Course Completion
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