Microbiology for Non-Microbiologists
This course is designed to help those in the food industry with little formal microbiology training to gain a better understanding of the microorganisms are associated with different foods, their characteristics and their implications for food safety and food spoilage. This course will also provide an insight into the techniques used in the laboratory to test for microbes and the interpretation of laboratory test reports.
Duration
1 Day
Entry Requirements
Suitable for Those working in the food industry, including those involved in quality control, new product development and training. The course would be particularly valuable to those with responsibility for improving food quality and safety systems, e.g. HACCP
Further information
For further dates contact the centre or the training schedule online - view link below.
€380
(€247 with Rural Food Skillnet funding)
Skillnet Ireland Eligibility Criteria
Participating businesses must be from private enterprise based in the Republic of Ireland. Sole traders are eligible as Member Companies. Skillnet Ireland funding is NOT available to public sector bodies or organisations that are publicly funded such as community-based not-for-profit companies or charities.
Why Attend?
This course is designed to help those in the food industry with little formal microbiology training to gain a better understanding of the microorganisms are associated with different foods, their characteristics and their implications for food safety and food spoilage. This course will also provide an insight into the techniques used in the laboratory to test for microbes and the interpretation of laboratory test reports.
Who is this training course designed for?
Those working in the food industry, including those involved in quality control, new product development and training. The course would be particularly valuable to those with responsibility for improving food quality and safety systems, e.g. HACCP.
What will I learn if I attend?
Module 1
Overview of the main microorganisms of concern in food and beverages.
Characteristics of Viruses, Fungi, Protists and Bacteria.
How do microorganisms enter the food chain?
What do microorganisms need to grow and survive in food?
Food and beverage spoilage and extension of shelf-life.
Module 2
Food poisoning and its prevention.
Laboratory testing techniques.
Selection of the most appropriate tests.
Microbiological test reports and their interpretation.
Making use of test results
Course Format and Tutors
This interactive training course will be delivered through a mix of presentations, practical sessions, tutor-led exercises, case studies and Q&A sessions. It will be facilitated by Teagasc Food Microbiology experts with further input from Teagasc Food Industry Development staff.
Course Venue
This course will be delivered at Teagasc Food Research Centre, Ashtown.
Ashtown Food Research Centre,
Ashtown,
Dublin 15
Phone: 01 8059500