Food Microbiology

 provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment.


246 Ratings

Course Overview

Food microbiology relates with the understanding of microorganisms that grow or multiply and contaminate the food which we consumed, while Food chain processing. The key aspect which is discussed in this precise course for food microbiology is food safety with focus on the disease-causing microorganism and their toxins which may contaminate the food. The major learning objectives of this course will be to study: the scope of food microbiology and food safety; to obtain the knowledge about important species of microorganisms which are associated with food spoilage and ;to learn various techniques for enumeration and control of microorganisms in food; to gain the essential knowledge and applications of various techniques for preserving food; to understand the role of different microorganisms in food spoilage, food fermentation, and foodborne diseases; to comprehend the microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety and hygiene.

Learning Objectives


Learners will be able to understand the difference Between Useful & Harmful Microbes


Learners will be able to identify common food spoilage reasons


Learners will gain an understanding on the control of foodborne toxins


Learners will be able to develop knowledge on the effects of poor food management


Learners will be able to Identify the application of relative spoilage control measures

Course Outline

  • Introduction to Microbes
  • Useful Microbes VS Harmful Microbes
  • Microbial spoilage of food in different Categories
  • Identification of necessary control measures to reduces the chances of Food Spoilage.
  • Management of Food Chain

Who Should Attend?

This highly practical and interactive course has been specifically designed for:

This course in intended for General Public and for personals performing their obligation at: Bakeries and butcheries, Food Manufacturing Units, Food markets/stalls, Restaurants, cafes and coffee shops, Food Stuff Traders, Takeaways, Hospitals/Clinics, Facility Management, Catering Companies

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