Food Microbiology teach you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Food Microbiology is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

• Accredited by CPD
• Instant e-certificate and hard copy dispatch by next working day
• Fully online, interactive course with Professional voice-over

• Self paced learning and laptop, tablet, smartphone friendly
• 24/7 Learning Assistance
• Discounts on bulk purchases

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Food Microbiology. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Accreditation

All of our courses, including this Food Microbiology, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Course Curriculum

The detailed curriculum outline of our Food Microbiology Training Course is as follows:

Module 01: Introduction to Food Microbiology

• What Is Food Microbiology 
• History of Food Microbiology 
• Current Scenario of Food Microbiology 
• Sources of Microbes in Food 
  • Air
  • Soil
  • Water
  • Human

Module 02: Predominant Microorganisms in Food

• Types of Microorganisms in Food
  • Bacteria 
  • Moulds 
  • Yeasts 
  • Viruses 
• Microbial Growth
  • Binary Fission
  • Generation Time or Doubling Time
  • Specific Growth Rate
  • Types of Microbial Growth in Food

 

• Factors Influencing the Growth of Microbes
  • Intrinsic Factors
  • Extrinsic Factors
• The function of Microorganisms in Food 
  • Food Preservation
  • Food Fermentation
  • Food Spoilage
  • Foodborne Diseases

Module 03: Food Preservation by Microorganisms

• Biopreservation
• Bacteriocins: The Natural Food Preservatives
  • First Method
  • Second Method
  • Characteristics of Bacteriocins
• Yeast Metabolites as Preservatives
• Food Preservation Techniques
  • Heat Processing Procedures
  • Low-temperature Storage
  • Control of Water Activity
  • Chemical Preservatives
• Application of Food Preservation
  • Fruit
  • Fruit Juice
  • Vegetables
  • Egg
  • Meat

Module 04: Food Fermentation by Microorganisms

• What Is Food Fermentation?
• History of Food Fermentation 
• Importance of Food Fermentation
• Food Fermentation Processes
  • Natural Process 
  • Back Slopping
  • Controlled Fermentation
• Microorganisms in Food Fermentation
  • Bacteria
  • Yeasts
  • Moulds
• Fermented Food
  • Meat Fermentation
  • Vegetable Fermentation
• Fermented Dairy Products
  • Fermented Milk Products
  • Cheeses Fermentation
• Risks Associated with Food Fermentation

Module 05: Food Spoilage

• What is Food Spoilage?
• How to Identify Food Spoilage  
• Spoilage by Microorganisms
  • Food Spoilage Moulds
  • Food Spoilage Yeasts
  • Food Spoilage Bacteria
• Spoilage of Specific Food
  • Cereal Products
  • Fruits
  • Vegetables
  • Meat Products
  • Canned Foods
• Minimise Microbial Food Spoilage
  • Food Preservation
  • Product Design and Development
  • Challenge Testing and Shelf-life Assessment

Module 06: Foodborne Diseases by Microorganisms

• What Is Foodborne Disease?
• The Causes of Foodborne Diseases
• Types of Microbial Foodborne Diseases
  • Intoxication 
  • Infection
  • Toxico-infection
• Microbial Factors in Foodborne Diseases
  • Virus
  • Bacteria
  • Fungi
  • Toxins 
• Foodborne Outbreaks
• Microbial Foodborne Diseases 
  • Botulism
  • Q Fever
  • Streptococcal Infection
  • Mycotoxicosis
• Prevention of Foodborne Diseases
  • Washing Hands Regularly
  • Handling Raw Animal Products Appropriately
  • Consuming Food Before It Expires
  • Keeping Animals Away Food Preparation Areas

Module 07: Food Microbiologists

• Food Microbiologist
• Responsibilities of a Food Microbiologist
• Career Opportunities 
• Challenges for Food Microbiologists

• Climate Change
• Antimicrobial Resistance